Jalapeno chilli cornbread

    (6)
    50 min

    This sweet, spicy cornbread is not for the faint hearted! It has plenty of jalapenos and is simply delicious served with a big bowl of chilli con carne. It is important to grease your dish and chop the chilli peppers before starting. Allowing the mixture to stand, then disturbing it will reduce the effectiveness of the baking powder.


    2 people made this

    Ingredients
    Serves: 12 

    • 150g cooking margarine, softened
    • 125g caster sugar
    • 250g dry polenta (cornmeal)
    • 165g plain flour
    • 4 1/2 teaspoons baking powder
    • 1 teaspoon salt
    • 3 large eggs
    • 400ml milk
    • 100g fresh jalapeno chilli peppers, chopped

    Method
    Prep:15min  ›  Cook:25min  ›  Extra time:10min cooling  ›  Ready in:50min 

    1. Preheat oven to 200 C / Gas 8. Grease a rectangular baking dish or tin.
    2. Beat margarine and sugar together in a large bowl until smooth. Combine dry polenta, flour, baking powder and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in chopped jalapeno peppers. The batter should be thick enough to not pour easily. Spread mixture evenly into prepared baking dish.
    3. Bake in preheated oven until a skewer inserted into the centre comes out clean, 22 to 26 minutes. Cool in the dish for 10 minutes before slicing.

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    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (5)

    by
    0

    I left out the jalapeños and it came out awesome!! Used three bowls and that totally made a difference, then only using one. Was moist, soft and very well made.  -  31 Aug 2017  (Review from Allrecipes US | Canada)

    by
    0

    no changes made. Yes I would make it again and again! Very delicious!  -  16 Aug 2017  (Review from Allrecipes US | Canada)

    by
    0

    FINALLY!!!! A cornbread recipe that actually turned out for me! I'm a fairly decent cook but baking is not my strong point. I have tried several scratch cornbread recipes and they always miss the mark in one way or another. For me, this one turned out A-OK. I changed the serving amount to six, because there are just three of us here. And I followed another reviewer's advice and just used one bowl. I also added a little more sugar because I'm a sweet cornbread fiend - I must admit - it was probably a little too sweet after that. And instead of fresh jalapenos, I used pickled, because that was all I had. The cornbread was maybe a tiny bit crumbly but I didn't follow the steps correctly so that may be why. I will definitely use this recipe again. (Oh, and I added a little salt.)  -  09 Aug 2017  (Review from Allrecipes US | Canada)

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