Name: Jalepeno Corn Bread
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 68
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

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This is more cakey then bread like

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

Preheat oven to 190°C.

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

Sieve the flour and baking powder into a large bowl.

Stir in the polenta and salt.

Make a well in the centre.

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

Gradually add to the polenta mix,stirring until smooth.

Stir in the corn, chilli and cheese

Pour the mixture into the tin

Bake for 35 minutes or until a skewer comes out clean

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

Cut into slices and serve.

CategoryBread, Cheese, Home Baking

Ingredients