• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Midnight Snack
  • Contact
  • Subscribe
  • Subscribe
  • Subscribe
  • Recipes
  • Contact
  • About

Eatnik logo

menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Contact
  • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Contact
    • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    • Smoked Salmon Dip
    • Table-side Chicken Caesar Salad
    • Hot Cross Bun Pudding
    • Pumpkin Coconut Dal
    • Garlic Oyster Sauce Scissor-Cut Noodles
    • Strawberry and White Chocolate Cookie for Two
    • Slow Cooker Japanese Beef Curry
    • Roasted Capsicum Pasta
    • Lo Bak Go (Turnip Cake)
    • Beans alla Vodka
    • Vegetable and Tofu Dumplings
    • Lemon Iced Tea
    Home » Recipes

    July 11, 2023 · by Andrea Love · This post may contain affiliate links · No Comments

    Jalapeño and Sundried Tomato Cornbread

    Jump to Recipe·Print Recipe

    A savoury, chewy cornbread, cut with spicy jalapeños and sweet sundried tomatoes.

    In Australia, cornbread doesn't seem to be as common of a dish. Traditionally associated with southern American cuisine, you'll find cornbread baked, fried or even steamed, with flavours that range from savoury to sweet. It has quite a course, chewy texture, a bit of a mixture between a bread and a cake.

    Traditionally, one would serve cornbread as a side dish, accompanying barbecued meats, beans, fried chicken or chilli. However for this recipe, I enjoy it similar to how I would eat any savoury loaf or zucchini slice; at lunchtime, as is or toasted with a little bit of butter on top, maybe an egg on the side.

    Admittedly, my cornbread experiences are fairly limited. However the recipes always spark my interest. I love polenta and I feel that I don't use it enough in my cooking. After playing around with different ingredients for quite a while, I finally settled on a base recipe I liked the flavour and texture of. You can be as creative as you like with the extras. A mix of jalapeño, sundried tomatoes, cheddar cheese and spring onions is a winning combination though.

    Use this recipe to make cornbread muffins or baked into a round cake tin and cut into wedges. The loaf form is my go-to, as I like slicing the bread, toasting it in a sandwich press and spreading on some butter.

    Watch the video here. If you make this recipe, don't forget to tag me on Instagram or TikTok! I love to see it.

    This recipe was originally posted in April 2020 with imagery updated in July 2023.

    Print

    Jalapeño and Sundried Tomato Cornbread

    Print Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    A savoury, chewy cornbread, cut with spicy jalapeños and sweet sundried tomatoes.

    • Author: Andrea
    • Prep Time: 10 mins
    • Cook Time: 40 mins
    • Total Time: 50 mins
    • Yield: 10 serves 1x
    • Category: Savoury
    • Cuisine: Side

    Ingredients

    Scale

    Dry

    • 1 cup all-purpose (plain) flour
    • 1 cup polenta (cornmeal)
    • ¼ cup brown sugar
    • 2 tsp baking powder
    • 1 ½ cups grated cheddar cheese

    Wet

    • 3 eggs, lightly whisked
    • 1 can (400g) creamed corn
    • 1 cup buttermilk
    • ¼ cup rice bran oil (or other flavourless oil)
    • 2 tbsp butter, melted

    Add ins

    • ⅓ cup jalapeños, chopped
    • ⅓ cup sundried tomatoes, chopped
    • 3 stalks spring onions, diced

    Instructions

    1. Preheat oven to 200ºC. Line a large loaf tin with baking paper.
    2. In a bowl, combine all dry ingredients and mix well.
    3. In a small jug, add eggs, creamed corn, buttermilk and oil and whisk. Pour into dry mixture and stir. Add in melted butter. Mix well until there are no dry patches in batter.
    4. Add in jalapeños, sundried tomatoes and spring onions and fold through. Pour batter into prepared tin and bake for 40 minutes, until golden on top and a skewer comes out clean.
    5. Allow to sit in the tin for 30 minutes before removing cornbread and placing on a rack to cool. Slice and enjoy warm, or toast with a sandwich press and a light spread of butter.

    Did you make this recipe?

    Tag @eatnikfood on Instagram and hashtag it #eatnik

    Looking for more savoury recipes? Check out my tuna puffs or bacon and cheddar mini quiches.

    More Recipes

    • Steamed Eggplant with Chilli Oil
    • Banoffee Icebox Cake
    • Pea, Zucchini and Mint Salad
    • Basil Lime Soda

    Reader Interactions

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star
    Recipe Rating




    Primary Sidebar

    Hi, I'm Andrea! I'm a self-taught home cook and I love to create food that makes me happy, whether it be wholesome or indulgent (or a little bit of both). Eatnik gives me a little corner of the internet to be able to share my recipes and as a result I hope your feel inspired to recreate them at home.

    • Instagram
    • TikTok
    • YouTube
    • Pinterest
    • Facebook

    Latest posts

    • 10 Dinner Ideas for Easy Weeknight Meals
    • 7 Simple Canapés for Christmas
    • Chorizo and Herb Potato Salad
    • Apple Honey and Thyme Tarts

    Summer Salads

    • Vietnamese Salad with Poached Chicken
    • Simple summer salad with radish, walnuts and chives
      My go-to simple summer salad
    • Pouring tahini dressing over pumpkin and chickpea salad
      5 Salads of Summer: Roast Pumpkin and Chickpea Salad with Tahini Dressing
    • Plate of poached coconut chicken salad with herbs
      5 Salads of Summer: Poached Coconut Chicken Salad
    • A platter of roasted root vegetable salad and herb yoghurt dressing
      5 Salads of Summer: Root Vegetable Salad with Herb Yoghurt Dressing
    • Pesto Broccoli Salad

    Footer

    ↑ back to top

    About Me

    Work with me

    Contact

    Midnight Snack

    Instagram

    TikTok

    YouTube

    Copyright © 2024 Andrea Love