Jalapeño Cornbread

Preparation time
10 mins
Cooking time
50 mins
Difficulty
Easy
Serves
12 people
Meal course
Baking
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Jalapeño Cornbread
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This Cornbread goes especially well with a spicy pot of Chili Con Carne, but I also love it with Soup and even pan fried with Bacon and Eggs. It also makes a delicious alternative to regular bread for a truly tasty sandwich. Enjoy!

95g Coarse Polenta
230g Self-Raising Flour
50g Caster Sugar
1 tsp Salt
150g Butter – melted
3 Eggs
310g tin of Creamed Corn
250ml Buttermilk
3 tbs of finely chopped fresh Coriander leaves
1 whole Spring onion finely sliced

Topping –
2 tbs finely chopped Pickled Jalapeño’s (or fresh if you have them)
50g Tasty Cheese

  1. Line the base and sides of a 20cm x 20cm baking tin and preheat your fan forced oven to 180°c.
  2. Place all the cornbread ingredients except the Jalapeño’s and Cheese into a large bowl and stir to combine. Transfer the batter to your prepared tin and then scatter over the Jalapeño’s and cheese. Bake the bread for 50 minutes or until a skewer comes out clean.
  3. Once cooked, cool the bread in the pan for 10 minutes, then serve straight away (or cold) with lashings of salted butter and your favourite soup or stew.

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