Jalapeno and Cheddar Cornbread
Josh Ball
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
American
Servings
8-10
Prep Time
10 minutes
Cook Time
10 minutes
This recipe 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.
Ingredients
- 120g Cornmeal
- 125g Plain Flour
- 1 Tsp Baking Powder
- ½ Tsp Bi-carb Soda
- 1 Tsp Salt
- 115g Butter, melted
- 40g Brown Sugar
- 1 Tbsp Honey
- 1 Egg
- 250ml (1 cup) Buttermilk
- 100g Grated Cheddar
- 1 Corn cob, kernels removed
- 50g Pickled Jalapeno slices, finely chopped
Directions
- 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.
