If you’ve never made your own cornbread before, there’s no better place to start than with this Spicy Jalapeño Cheddar Cornbread. Not only does it have all the wonderfully comforting flavours of cornbread, but also the added spiciness of the jalapeño (which is adjustable) and the tang of cheddar. Frankly, it’s downright delicious.
Spicy Jalapeño Cheddar Cornbread
A fun and creative recipe to make large, colorful gummy candies shaped like koi fish, perfect for parties or gifts.
4
servings20
minutes10
minutes150
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
3.5 cups Plain flour
1 cup Polenta
2 tbsp Honey-overflowing
2 tbsp Baking powder
2 tsp Salt
2 cups Milk
3 large Eggs-lightly beaten
225 grams Unsalted butter-melted, plus more to grease
1.75 cups Cheddar cheese-grated
4 Jalapeños -minced, seeds removed
Directions
- In a large bowl, combine the flour, polenta, honey, baking powder, and salt. In another bowl, mix together the eggs, milk and butter.
- With a wooden spoon or non-stick stirrer, combine the wet and dry ingredients until most of the lumps have gone. Do not over-mix.
- To this add in most of the cheddar (reserve some to sprinkle on top) and the minced jalapeños. Allow the mix to sit at room temperature for around 20 minutes, to allow flavours to spread.
- Halfway into the waiting period, preheat oven to 180 degrees and grease a springform pan or baking dish.
- Pour the batter into the prepared pan, smooth the top flat, and sprinkle with the rest of the cheddar. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Cut into squares or slabs, and serve warmed or at room temperature.
Now, many American recipes for cornbread call for cornmeal, which is typically sold in Australia as polenta.
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