Sweet and spicy cornbread perfect to go with a big bowl of chilli or a weekend barbecue.
Jalapeno Cornbread V 1
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Ingredients
- 150g plain flour
- 120g polenta
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon fine salt
- 4 tablespoons Epicure Blossom Honey
- 1 egg
- 60g butter, melted
- 300ml buttermilk
- 1 tin Epicure Sweetcorn, drained
- 2 jalapenos, seeded and diced
The recipe Jalapeno Cornbread Kitchen Mode
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1
Preheat oven to 190ºC, Gas Mark 5. Spray a medium baking pan with cooking spray.
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2
Tip flour, polenta, baking powder, baking soda, and salt into a large bowl.
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3
In a medium bowl, whisk together honey and egg until well blended. Slowly drizzle in melted butter, while whisking, until fully incorporated. Whisk in buttermilk. Stir this mixture gently into flour.
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4
Tip in the corn and jalapeno, fold in gently.
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5
Spread batter evenly into prepared baking pan. Top with a few extra slices of jalapeno, if you like. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool to room temp, or serve slightly warm.