Jalepeno Corn Bread

PennyAuthorPenny
00DifficultyIntermediate

This is more cakey then bread like

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Yields68 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins

 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 finely chopped
 120g grated cheese

1

Preheat oven to 190°C.

2

Grease and line a baking tin (20cmx 9cm)

3

Sieve the flour and baking powder into a large bowl.

4

Stir in the polenta and salt.

5

Make a well in the centre.

6

Combine the egg, buttermilk and oil in a large jug.

7

Gradually add to the polenta mix,stirring until smooth.

8

Stir in the corn, chilli and cheese

9

Pour the mixture into the tin

10

Bake for 35 minutes or until a skewer comes out clean

11

Leave in the pan for 5 minutes to cool before turning onto a wire rack.

12

Cut into slices and serve.

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 and finely chopped
 120g grated cheese

Directions

1

Preheat oven to 190°C.

2

Grease and line a baking tin (20cmx 9cm)

3

Sieve the flour and baking powder into a large bowl.

4

Stir in the polenta and salt.

5

Make a well in the centre.

6

Combine the egg, buttermilk and oil in a large jug.

7

Gradually add to the polenta mix,stirring until smooth.

8

Stir in the corn, chilli and cheese

9

Pour the mixture into the tin

10

Bake for 35 minutes or until a skewer comes out clean

11

Leave in the pan for 5 minutes to cool before turning onto a wire rack.

12

Cut into slices and serve.

Jalepeno Corn Bread

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