Cheese and Jalapeño Cornbread

  |  
May 4, 2010
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Savoury and morish with a gentle sweetness in every bite.

Difficulty Level: easy

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Ingredients

  • 100g yellow cornmeal or polenta flour
  • 100g plain flour, sifted
  • 2 tsp, baking powder
  • 1 tbsp Discovery Fajita Seasoning Mix
  • 2 tsp sugar
  • 1/2 tsp salt
  • 50g mature cheddar, grated
  • 1 tbsp Discovery’s Red Jalapeño
  • 350ml milk
  • 1 tbsp olive oil
  • 1 egg

Instructions

  1. 1. Preheat oven to 200c and grease and line 22cm square cake tin

  2. 2. Mix together cornmeal, flour, baking powder, seasoning, sugar, salt, cheese and Jalapenos

  3. 3. Beat together milk, oil and egg and stir into cornmeal mixture to make a smooth batter

  4. 4. Cook in preheated oven for 20-25 minutes until set and browned

  5. 5. Turn out of tin, cut into squares and serve warm

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