Jalapeno Cornbread
MAKES
12 Large pieces
PREP
10 mins
COOK
35 Mins
Ingredients
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
Method
- Combine the flour, cornmeal, sugar, baking powder and salt in a bowl.
- In a separate bowl combine milk, eggs and butter. Stir the wet ingredients into the dry ingredients until lumps are dissolved.
- Mix in one portion of cheese, green onions and jalapeno.
- Allow to sit at room temperature for 20 minutes.
- Preheat oven to 175 degrees Celsius and grease a baking pan.
- Pour the batter into the baking pan, sprinkle with the remaining cheese and green onions. Bake for 30 – 35 minutes.
- Allow to cool, cut into squares and serve warm.