Mix all wet ingredients including the corn and the spring onions in a large bowl.
Mix all the dry ingredients together in another bowl.
Combine the wet and dry ingredients and promptly pour into a paper lined loaf tin and place immediately in the oven. Bake for 30mins. Cool for 5 minutes then turn out of the tin onto a cooling rack.
Once the loaf is cool, trim the ends and slice the loaf into 8 equal sized slices. (2 slices each).
The cornbread is now ready for the next step.
To make the chipotle butter
Mix all ingredients together.
Serve while soft but the excess will keep in the fridge for up to 1 week.
To prepare
Heat a large pan with a dash of vegetable oil.
Carefully place the slices of cornbread in the pan and fry until golden brown.
Flip the slices and fry till brown on both sides, repeat process until all slices are cooked.
To Serve
Place the fried slices of corn bread on a plate and top with a generous dollop of chipotle butter.
Finally, garnish with some picked coriander leaves, a wedge of lime and some slice spring onions.