Cheese and Jalapeno Cornbread

Name: Cheese and Jalapeno Cornbread
Total time: 40 min
Cuisine: American
Ingredients: 200 g cornmeal; 150 g plain or all-purpose flour; 1 tbsp baking powder; 0.5 tsp bicarbonate of soda; 1 tsp salt; 2 tbsp sugar; 80 g butter; 300 g buttermilk; 2 eggs; 10 jalapeno slices, roughly chopped and dried; 100 g grated mature cheddar cheese; extra grated cheese for topping

40m

Serves 1

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Cheese and Jalapeno Cornbread

facebook.com

40m

Serves 1

Directions

1Add 200g of cornmeal, 150g of plain or all-purpose flour, 1 level tablespoon of baking powder, half a teaspoon of bicarbonate of soda, 1 teaspoon of salt, and 2 tablespoons of sugar to a bowl. Stir the dry ingredients and set aside.
2Melt 80g of butter.
3To the melted butter, add 300g of buttermilk and two eggs.
4Hand whisk the wet ingredients until fully combined.
5Pour the wet mixture into the dry mixture and stir until fully combined.
6Roughly chop about 10 jalapeno slices and dry them off with kitchen roll.
7Add the chopped jalapenos and about 100g of grated cheddar cheese to the batter.
8Gently fold the jalapenos and cheese into the batter; do not beat.
9Spoon the mixture into a non-stick tin (partially lined is optional).
10Smooth the top of the batter.
11Sprinkle a little more grated cheese over the top.
12Bake in a 180°C preheated oven for approximately 40 to 45 minutes, or until a skewer inserted comes out clean.

Ingredients

200 g cornmeal
150 g plain or all-purpose flour
1 tbsp baking powder
0.5 tsp bicarbonate of soda
1 tsp salt
2 tbsp sugar
80 g butter
300 g buttermilk
2 eggs
10 jalapeno slices, roughly chopped and dried
100 g grated mature cheddar cheese
extra grated cheese for topping

Equipment

bowlwhisknon-stick tinskewer

Tips

The sugar balances the cheese and jalapenos perfectly in the bread.
Do not overmix the batter; just stir until combined.

Cheese and Jalapeno Cornbread

40m

Serves 1

facebook.com

Cheese and Jalapeno Cornbread

facebook.com

40m

Serves 1

Directions

1Add 200g of cornmeal, 150g of plain or all-purpose flour, 1 level tablespoon of baking powder, half a teaspoon of bicarbonate of soda, 1 teaspoon of salt, and 2 tablespoons of sugar to a bowl. Stir the dry ingredients and set aside.
2Melt 80g of butter.
3To the melted butter, add 300g of buttermilk and two eggs.
4Hand whisk the wet ingredients until fully combined.
5Pour the wet mixture into the dry mixture and stir until fully combined.
6Roughly chop about 10 jalapeno slices and dry them off with kitchen roll.
7Add the chopped jalapenos and about 100g of grated cheddar cheese to the batter.
8Gently fold the jalapenos and cheese into the batter; do not beat.
9Spoon the mixture into a non-stick tin (partially lined is optional).
10Smooth the top of the batter.
11Sprinkle a little more grated cheese over the top.
12Bake in a 180°C preheated oven for approximately 40 to 45 minutes, or until a skewer inserted comes out clean.