About this recipe: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.
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
100g fresh jalapeno chilli peppers, chopped
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Preheat oven to 200 C / Gas 8. Grease a rectangular baking dish or tin.
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.
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.