Jalapeno Cornbread

The Chilli just gives it that bit of kick, but it goes really well with stew, or anything hearty and juicy that could use a side of delicious bread!

• Ready In: 50 mins
• Serves: 4
• Yields: 1 loaf

Ingredients

• 1  cup self-raising flour
• 1  cup cornmeal (instant polenta)
• 1  teaspoon salt
• 2  eggs
• 1  cup buttermilk
• 1  tablespoon olive oil
• 1 (250 g) can corn kernels, rinsed and drained
• 1 -2  fresh jalapeno pepper, halved and de-seeded and finely chopped
• 1 1⁄2 cups cheddar cheese, grated

Directions

1. Preheat oven to 180 degrees celcius. Grease a loaf pan with butter or olive oil, and line sides with baking paper.
2. Sift the flour into a large mixing bowl. Stir in the Cornmeal and salt, and make a well in the centre.
3. In a separate bowl lightly whisk together the egg, Buttermilk, and olive oil. Gradually add this to the Flour mixture and stir until smooth.
4. Add the corn, chilli and 1 cup of the cheese to the mixture, stirring through to combine.
5. Pour the mixture into your prepared loaf tin, and sprinkle with remaining cheddar.
6. Bake for 35 minutes or until you can insert a metal skewer into the centre and it comes out clean.
7. Set aside for 5 mins to cool, then turn onto a bread board or wire rack. Slice to desire thickness and serve!