Corn bread with jalapeños

Recipe from: 22 September 2015
recipe, bread,bake

Ingredients 11
Servings 1
Minutes 00:20

Ingredients

Serving Change
  • 375
    ml
    mealie meal or polenta
  • 375
    ml
    cake flour
  • 15
    ml
    baking powder
  • 10
    ml
    sugar
  • 60-100
    ml
    jalapeño peppers, chopped
  • 250
    ml
    frozen corn, cooked and drained
  • 1
    large onion, sliced and fried
  • 250
    grated Cheddar cheese
  • 300
    ml
    milk
  • 2
    large eggs
  • 90
    ml
    melted butter
 

Method

00:20
 
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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Read more on: recipe  |  bake  |  bread
 

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