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- Carrot Cornbread with Hot Honey Butter
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Ingredients
- 160g unsalted butter (90g melted, 70g softened at room temp), plus extra for the tin
- 300g chantenay carrots (or other small carrots), halved lengthways
- 2 tbsp olive oil, plus 90ml
- 2 tbsp hot honey, plus 3 tbsp for drizzling and 40g for the hot honey butter
- 2½ tsp fine sea salt
- ¼ tsp cayenne pepper, plus ½ tsp
- 1 (25g) bunch fresh thyme, leaves picked (a few pinches for the carrots, remainder for the batter with a few leaves reserved to garnish)
- 220ml whole milk
- 1 tsp lemon juice
- 190g self-raising flour
- 100g cornmeal
- 80g golden caster sugar
- 2 tsp garlic granules
- 1½ tsp baking powder
- 2 large eggs
- 200g carrots, grated
- 200g mature cheddar, grated
- 2 red chillies, deseeded and finely diced
- 1 pinch sea salt flakes