Penny2017-10-17T08:33:26+00:00 Total Recipe Views: 4,769 Jalepeno Corn Bread By Penny Bread, Cheese, Home Baking American October 16, 2017 This is more cakey then bread like Prep: 10 mins Cook: 35 mins Yields: 6-8 servings Ingredients 150g plain flour 1 tablespoon baking powder 170g instant polenta (cornmeal) 1 teaspoon salt 2 eggs, lightly whisked 250ml buttermilk 1 tablespoon olive or rapeseed oil 2 x 125g tins of sweetcorn ,drained and rinsed 2 jalapeño chillies, halved, deseeded and120g grated cheese Directions 1Preheat oven to 190°C. 2Grease and line a baking tin (20cmx 9cm) 3Sieve the flour and baking powder into a large bowl. 4Stir in the polenta and salt. 5 Make a well in the centre. 6Combine the egg, buttermilk and oil in a large jug. 7Gradually add to the polenta mix,stirring until smooth. 8Stir in the corn, chilli and cheese 9Pour the mixture into the tin 10 Bake for 35 minutes or until a skewer comes out clean 11Leave in the pan for 5 minutes to cool before turning onto a wire rack. 12Cut into slices and serve.Serve with soups or chilli con carne close full screen 00:00 6 Reviews Ailsa Ferguson October 17, 2017 I keep ma recipe secret….corn bread Emma Key October 17, 2017 I suspected it was but wanted to make sure! Thank you! Feed your family for about £20 a week. October 17, 2017 Ops ! It’s cheese Emma Key October 17, 2017 What is the last ingredient? It just says 120g grated! Roy Stitt October 17, 2017 Mark Kyla Ferguson October 16, 2017 Ailsa Ferguson corn bread in the morning, corn bread at night…lalala Cancel replyYou must be logged in to post a comment.