Corn and jalapeno bread

After the richness of holiday eating, think pastries and omelette station every morning and three course dinners every night including petit fours for dessert; where sadly, we did not stop at four desserts. I wanted some simple and wholesome meals to take me into British winter. For me this is always a delicious soup. So, with my cauliflower to hand for soup making, I set about making some delicious corn and jalapeno bread to accompany it for my work lunches this week.


What you will need

200g plain flour

120g cornmeal/cornflour

1 tea spoons salt

2 tea spoons baking powder

200ml milk

1 egg

55g melted butter 

150g sweetcorn

2 table spoons of chopped jalapenos
Fresh chives

 

Preheat the oven to 200C and prepare a loaf tin.

 

In a bowl mix together all the ingredients except for the sweetcorn. Mix until you have the consistency of a sponge cake batter, then add the sweetcorn, chopped chives and the chopped jalapenos.

 

Stir to combine thoroughly, then pour into the prepared loaf tin.

Bake in the oven for about 25-30 minutes. These can also be served as muffins if the batter is shared between muffin cases.

 

The cornbread is ready when it has a golden colour and is springy to the touch. Allow to cool slightly before slicing.