I was asked by a good friend of mine,Peter, if I could make chilli cornbread for him. A restaurant that he would go to with family serves a couple of slices in their bread basket and he said he would love more. While I was drawing up this recipe I started to think about dark chocolate as it goes amazingly with chilli. I have to say, my cornbread recipe is bordering on a cake rather than a savoury bread. But having said that it does go very well with both. So here you go Peter, give it a try.

The Ingredients:

For the batter:
250g flour
250g caster sugar
1 tsp baking powder
1 tin of sweetcorn
100g cream
4 eggs
250g unsalted butter
1 tbsp chilli flakes
1tsp cayenne essence ( I used Bull Snort)
1 tsp of tabasco

For the icing
200g unsalted butter
400g icing sugar
200g dark chocolate (melted)
1 tsp mixed spice
1 tsp castor sugar

Drain sweetcorn and heat up in a frying pan. Once soft add the cream. Once cream starts to foam or bubble take it off the heat. Blitz corn in a food processor. Pass through a sieve to remove any of the skin and to ensure a creamy smooth texture. Melt butter in a pan to create a beurre noisette. Sift flour into a large bowl. Add sugar. Whisk up the 4 eggs and add. Pour in the beurre noisette and keep whisking until everything is glossy and smooth. Now mix in well the chilli flakes,cayenne essence and tabasco. Pour into cupcake tin lined with cases. Bake for 18 to 20 mins at 180C. For the icing, make sure butter is room temperature soft. Put butter into a mixer and mix on a medium speed until the colour starts to whiten. Now sift in icing sugar and mix on a high speed until you have a smooth icing cream. Fold in melted chocolate and mixed spice. Pipe cream on to buns. Enjoy.