Jalapeño and Sundried Tomato Cornbread
A savoury, chewy cornbread, cut with spicy jalapeños and sweet sundried tomatoes.
- 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)
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1 1/2 cups grated cheddar cheese
Wet
- 3 eggs, lightly whisked
- 1 can (400g) creamed corn
- 1 cup buttermilk
- 1/4 cup rice bran oil (or other flavourless oil)
- 2 tbsp butter, melted
Add ins
- 1/3 cup jalapeños, chopped
- 1/3 cup sundried tomatoes, chopped
- 3 stalks spring onions, diced
Instructions
- Preheat oven to 200ºC. Line a large loaf tin with baking paper.
- In a bowl, combine all dry ingredients and mix well.
- 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.
- 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.
- 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.
Find it online: https://eatnik.com.au/jalapeno-cornbread/