Jalapeno and Cheese Cornbread

Name: Jalapeno and Cheese Cornbread
Prep time: 60 min
Cook time: 60 min
Yield: 16
Cuisine: British
Ingredients: 175g fine or instant polenta; 125g plain flour; 1 tbsp baking powder; 2 tbsp sugar; 2 free-range medium eggs, beaten; 250g Total 0% Greek Yogurt; 200ml skimmed milk; 50g red jalapeños, finely chopped; 125g veggie Cheshire cheese

Serves: 16

Ready in: 60 mins +

Cost Cutting Eco Friendly Freezes Well

Cornbread is really popular in the States. Whip up a batch and see what all the fuss is about

Jalapeno and Cheese Cornbread Recipe: Veggie

Ingredients
Method

Ingredients:

175g fine or instant polenta
125g plain flour
1 tbsp baking powder
2 tbsp sugar
2 free-range medium eggs, beaten
250g Total 0% Greek Yogurt
200ml skimmed milk
50g red jalapeños, finely chopped
125g veggie Cheshire cheese

method:

Firstly, heat the oven to 180C/350F/Gas 4. Grease and line an 20cm (8’’) square cake tin.
In a large bowl, mix together the polenta, flour, baking powder and sugar. Whisk together the eggs, yoghurt and milk and pour into the dry ingredients. Mix until smooth.
Add roughly two-thirds of both the jalapeños and cheese, stir in, then pour into the tin.
Scatter over the remaining jalapeños and cheese. Bake for 50-60 minutes. If the bread starts to go too brown during cooking cover with a sheet of foil.
Cool in the tin for 15 minutes, cut into chunks and serve warm or cold. Make up to a day ahead of time and store in an airtight container once cooled. It will keep for up to a week.

Print Recipe www.totalgreekyoghurt.co.uk