Jalapeno Cornbread


12 Large pieces


10 mins


35 Mins


3 cups plain flour

1 cup cornmeal

¼ cup sugar

2 Tsp salt

2 cups Maxigenes Goat Milk Powder premade

3 eggs, lightly whisked

255g unsalted butter, melted

255g sharp cheddar cheese, grated and divided

3 green onions, white and green parts chopped, plus extra for garnish

3 Tbsp minced jalapeno


  1. Combine the flour, cornmeal, sugar, baking powder and salt in a bowl.
  2. In a separate bowl combine milk, eggs and butter. Stir the wet ingredients into the dry ingredients until lumps are dissolved.
  3. Mix in one portion of cheese, green onions and jalapeno.
  4. Allow to sit at room temperature for 20 minutes.
  5. Preheat oven to 175 degrees Celsius and grease a baking pan.
  6. Pour the batter into the baking pan, sprinkle with the remaining cheese and green onions. Bake for 30 – 35 minutes.
  7. Allow to cool, cut into squares and serve warm.