• American

Jalapeno and Cheddar Cornbread

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.

Published
Servings
Serves 8
Prep Time
10m
Cooking Time
10m

Ingredients

Everything for 8 servings

  • 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

Method

1

Preheat the oven to 175 degrees centigrade.

2

In a large mixing bowl, combine the cornmeal, flour, baking powder, bi-carb soda and salt. Stir together with a whisk.

3

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.

4

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.

5

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 .

6

Put the tray in the oven and bake for 20-25 minutes or until golden brown and firm and bouncy to the touch.

7

Serve warm with lashings of butter.