Jalapeno cornbread

    50 min

    This moist cornbread with sweetcorn kernels and jalapeno is delicious with any type of chili. And like all cornbreads, it does not require yeast.

    2 people made this

    Makes: 1 bread

    • 1 tablespoon melted butter
    • 150g plain flour
    • 115g coarse cornmeal
    • 2 level teaspoons baking powder
    • 1 teaspoon salt
    • 1 pinch cayenne
    • 1 fresh jalapenoi, seeded and minced
    • 1 heaped tablespoons frozen sweetcorn
    • 225ml milk
    • 4 tablespoons vegetable oil
    • 2 large eggs

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Brush baking tin with butter and place in the oven whilst reheating it to Preheat oven to 220 C / Gas 7.
    2. In a bowl stir flour, cornmeal, baking powder, salt, cayenne and jalapeno. In another bowl beat milk with oil and eggs. Fold into the flour mixture until just combined.
    3. Tip into the tin (careful, hot!) and bake till golden and puffed up, 20 to 25 minutes.

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