The cornbread can be made up to one day in advance and stored in an airtight container at room temperature.
50g/2oz butter, melted, plus extra to serve
150g/5oz self-raising flour
1 tbsp caster sugar
1 tsp salt
2 tsp baking powder
½ tsp freshly ground black pepper
2 free-range eggs, lightly beaten
300ml/½ pint buttermilk
1 red chilli, seeds removed, finely chopped
2 tbsp chopped fresh mixed herbs (such as flatleaf parsley, chives and basil)
For the cornbread, preheat the oven to 180C/350F/Gas 5. Grease a 20cmx10cm/8inx4in loaf tin with one tablespoon of the melted butter.
Sift the flour, sugar, salt and baking powder into a bowl and stir in the pepper and cornmeal. Stir in the eggs, buttermilk and remaining butter to form a smooth batter.
Fold in the chilli and herbs and spoon the mixture into the greased loaf tin. Bake in the oven for 40-45 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
Carefully remove the cornbread from the loaf tin and set aside on a wire rack to cool.
Meanwhile, for the scrambled eggs, whisk the eggs in a bowl and season, to taste, with salt and freshly ground black pepper.
Heat the butter in a frying pan until foaming. Add the egg mixture and cook over a medium heat, stirring continuously, for 2-3 minutes, or until the eggs have just set. (The eggs will continue to cook off the heat.)
Remove the pan from the heat and stir in the cream until combined. Fold in the chives and smoked salmon.
To serve, spoon the scrambled eggs onto each of four serving plates and garnish with the chives and extra freshly ground black pepper,to taste. Serve the cornbread alongside with extra butter.
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