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Jalapeno cornbread
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Southwestern USA-inspired Mexican side dish: moist, sweet, and simple to make.
Ingredients:
  • Olive oil, to grease
  • 150g (1 cup) plain flour
  • 10.00 gm baking powder
  • 170g (1 cup) instant polenta (cornmeal)
  • 2.40 gm salt
  • 2 eggs, lightly whisked
  • 250ml (1 cup) buttermilk
  • 18.20 gm olive oil, extra
  • 2 x 125g cans corn kernels, rinsed, drained
  • 2 fresh jalapeno chillies, halved, deseeded, finely chopped
  • 120g (1 1/2 cups) coarsely grated cheddar
Instructions:
  • Preheat your oven to 190°C. Grease a 6cm-deep, 20 x 9cm loaf pan with oil, and line the base and sides with non-stick baking paper.
  • In a large bowl, combine the flour and baking powder by sifting them together. Add the polenta and salt, then create a well in the center.
  • In a large jug, mix together the egg, buttermilk, and extra oil. Slowly pour this mixture into the polenta, stirring until it becomes smooth. Add the corn, chili, and three-quarters of the cheddar, mixing well.
  • Transfer the mixture to the pan. Top with the remaining cheddar. Bake for 35 minutes or until a skewer inserted into the center comes out clean. Let it cool in the pan for 5 minutes, then transfer to a wire rack. Slice and enjoy!

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