Jalapeno and Cheese Cornbread
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
Ingredients:
175g fine or instant polenta125g 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.
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