Jalepeno Corn Bread

PennyBy Penny  , ,   

October 16, 2017

This is more cakey then bread like

  • Prep: 10 mins
  • Cook: 35 mins
  • Yields: 6-8 servings


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 and

120g grated cheese


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


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


Kyla Ferguson

October 16, 2017

Ailsa Ferguson corn bread in the morning, corn bread at night…lalala