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Jalapeno cornbread
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Satisfy chilly cravings with this perfect cornbread side that pairs perfectly with soups and stews.
Ingredients:
  • 150.00 gm self-raising flour
  • 8.00 gm baking powder
  • 150.00 gm instant polenta
  • 40.00 gm caster sugar
  • 2 tsp Mexican chilli powder
  • 1.20 gm sea salt
  • 390.00 gm buttermilk
  • 1 egg, lightly beaten
  • 20.00 ml pickled jalapeno chillies, drained and chopped
  • 6.00 gm instant polenta, extra
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Generously grease an 18.5cm square cake pan that is 5cm deep, then line the base and sides with baking paper, leaving a 2cm overhang on all sides.
  • Begin by sifting the flour and baking powder into a mixing bowl. Add polenta, sugar, chili powder, and salt. Mix well to combine all ingredients. Create a well in the center of the mixture and pour in the buttermilk, egg, and oil. Stir the ingredients together until fully combined. Fold in the jalapeno and season with pepper. Spread the mixture into the prepared pan and sprinkle some extra polenta on top for added texture.
  • Bake for 25 minutes or until a skewer inserted into the center comes out clean. Let it rest in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.

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