Jalapeno cornbread

All the way from south-western USA, this Mexican-flavoured side dish is moist, sweet and so easy to make.

Recipe «Jalapeno cornbread» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: Olive oil, to grease, 150g plain flour, 1 tbsp baking powder, 170g instant polenta, 1 tsp salt , 2 eggs, lightly whisked, 250ml buttermilk, 1 tbsp olive oil, extra , 2 x 125g cans corn kernels, rinsed, drained, 2 fresh jalapeno chillies, halved, deseeded, finely chopped, 120g coarsely grated cheddar.

Ingredients:

• Olive oil, to grease 
• 150g plain flour 
• 1 tbsp baking powder 
• 170g instant polenta 
• 1 tsp salt 
• 2 eggs, lightly whisked 
• 250ml buttermilk 
• 1 tbsp olive oil, extra 
• 2 x 125g cans corn kernels, rinsed, drained 
• 2 fresh jalapeno chillies, halved, deseeded, finely chopped 
• 120g coarsely grated cheddar 

Instructions

1. Preheat oven to 190°C. Brush a 6cm-deep, 20 x 9cm (base measurement) loaf pan with oil to grease. Line the base and sides with non-stick baking paper.
2. Sift together the flour and baking powder into a large bowl. Stir in the polenta and salt. Make a well in the centre.
3. Combine the egg, buttermilk and extra oil in a large jug. Gradually add to the polenta mixture, stirring until smooth. Stir in the corn, chilli and three-quarters of the cheddar.
4. Pour the mixture into the prepared pan. Sprinkle with the remaining cheddar. Bake for 35 minutes or until a metal skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before turning onto a wire rack. Cut into slices and serve.