Name: Corn bread with jalapeños
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 375 ml maize meal or polenta; 375 ml flour cake; 15 ml Baking powder; 10 ml sugar; 60-100 ml jalapeños chopped; 250 ml sweetcorn frozen; 1 onion sliced and fried; 250 cheddar cheese grated; 300 ml milk; 2 eggs large; 90 ml butter melted

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Ingredients (11)

375 ml	maize meal — or polenta
375 ml	flour — cake
15 ml	Baking powder
10 ml	sugar
60-100 ml	jalapeños — chopped
250 ml	sweetcorn — frozen
1	onion — sliced and fried
250	cheddar cheese — grated
300 ml	milk
2	eggs — large
90 ml	butter — melted

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Method:

Preheat oven to 200°C.

Grease a round or square 22cm pan or alternatively you can also use an ovenproof cast-iron pan.

Mix all of the dry ingredients together and then stir in the chopped jalapeño peppers, cooked corn, fried onion and the Cheddar cheese. Whisk the milk, eggs and the melted butter together in a separate bowl, then stir it into the dry ingredients. If the mixture is too dry, you can stir in a little more milk.

Spoon the mixture into the prepared pan and bake in a preheated oven for 30 to 45 minutes, or until the bread is cooked through. Serve the corn bread sliced, spread with butter.

Text and image: Ideas magazine

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