Cheese and jalapeno cornbread is super easy to make and tastes great with rich cornbread and a little heat! It's perfect as a snack, brunch with poached eggs or alongside a chilli or Mexican bean stew. Vegetarian.
1-2teaspoonsjalapenoschopped (fresh or from a jar)
For topping:
½cupcheddar cheese, grated
Instructions
Preheat the oven to 220C / 425F.
In a large bowl, stir together the flour, cornmeal, baking powder and salt.
In a separate bowl, mix together the milk, eggs and cooled melted butter.
Gently stir the wet ingredients into the dry, then add the cheese and jalapenos and stir again briefly.
Lightly grease a 8 inch cake tin with cooking oil. Pour the batter in, level to the edges and cook for 25-30 minutes or until an inserted skewer comes out clean.
At the end of the cooking time, add the extra grated cheese and allow to melt for a minute or so in the oven. Remove from the oven and let it cool for 15 minutes before serving.