Cheesy Polenta Cornbread with Jalapeños (v)
The perfect cornbread should fill your kitchen with heavenly aromas and come out of the oven with a fluffy centre and crispy golden edges.
1½ cups plain flour
1 cup instant polenta
1 tablespoon baking powder
2 teaspoons cumin seeds, toasted
2 teaspoons sea salt
1½ cups frozen sweetcorn kernels, thawed
1 cup grated sharp cheddar cheese
1½ cups milk
100 grams butter, melted and cooled
3 tablespoons runny honey
2 large eggs
1 tablespoon finely chopped rosemary
⅓ cup sliced pickled jalapeños
chilli flakes for sprinkling
EQUIPMENT: Grease a 24cm cast iron frying pan or cake tin.
Preheat the oven to 180°C fan bake.
Combine the flour, polenta, baking powder, cumin seeds and salt in a large bowl. Add the corn and cheese and toss together with your fingertips so everything is coated in the flour.
Whisk the milk, butter, honey, eggs and rosemary together and fold into flour mixture. Combine just until the flour is moistened, but don’t overmix the batter or your cornbread will be tough.
Pour the batter into the baking tin or frying pan and top with the sliced jalapeños and a sprinkle of chilli flakes. Bake for about 30 minutes or until puffed and golden and a skewer inserted into the centre comes out clean. Best served warm. SERVES 6-8
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