Jalapeno and Cheddar Cornbread

I first created this recipe a few years ago and now it makes an appearance at most picnics and group dinners. It is best eaten on the day but it reheats well in the microwave for a few seconds. It’s also a great option for brunch, served warm with fried eggs and roasted tomatoes.

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Prep Time 10

Cook Time 10

Course Side Dish

Cuisine Bread

Servings 8 - 10 People

Ingredients

120 g Cornmeal
125 g Plain Flour
1 tsp Baking Powder
1/2 tsp Bi-carb Soda
1 tsp Salt
115 g Butter, melted
40 g Brown Sugar
1 tbsp Honey
1 Egg
250 ml (1 cup) Buttermilk
100 g Grated Cheddar
1 Corn cob, kernels removed
50 g Pickled Jalapeno slices, finely chopped

Instructions

Preheat the oven to 175 degrees centigrade.
In a large mixing bowl, combine the cornmeal, flour, baking powder, bi-carb soda and salt. Stir together with a whisk.
In a medium mixing bowl, combine the melted butter, brown sugar, honey, buttermilk. Whisk together thoroughly until everything is combined. Add the egg and whisk thoroughly.
Add the corn, cheddar and chopped jalapenos to the dry mixture. Stir together with the whisk. Add the wet ingredients to the dry ingredients and whisk together.
Prepare a non-stick tin or baking tray by greasing it with butter. I used a 28cm cast iron pan but you can use a 20cm tin, it will just need to be deeper. Pour the batter into the baking tray and flatten it out so it’s even.
Put the tray in the oven and bake for 20-25 minutes or until golden brown and firm and bouncy to the touch.
Serve warm with lashings of butter.

Notes

You can swap the fresh corn for capsicum or onion. You can even make it without any vegetables. This is a great after school snack or lunch box filler.

Keyword Cheesy, Warm