Jalapeno Cheddar Cornbread

  • 450g plain flour
  • 150g polenta
  • 55g granulated sugar
  • 2 tbsp baking powder
  • 2 tsp salt
  • 475ml milk
  • 3 extra large eggs, lightly beaten
  • 225g unsalted butter, melted, plus extra to grease the pan
  • 225g mature Cheddar, grated
  • 3 tbsp seeded and minced jalapenos
  • 3 spring onions, chopped, plus extra for garnish,

Serves: 12 large pieces

1) Combine the flour, polenta, sugar, baking powder and salt in a large bowl. In a separate bowl, combine the milk, eggs and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over-mix.

2) Mix in 175g of the grated Cheddar, the spring onions and jalapenos and allow the mixture to sit at room temperature for 20 minutes.

3) Meanwhile, preheat the oven to 180°C/gas mark 4. Grease a 23x33x5cm baking pan with butter. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped spring onions. Bake for 30 to 35 minutes, or until a toothpick comes out clean.

4)Cool and cut into large squares. Serve warm or at room temperature.

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