Thursday, February 18, 2016

This week's recipe: Corn Bread with Jalapenos

This week's recipe is something we had never tasted before. It was served at a lunch party friends gave and their children have just returned from working in the US. We absolutely loved this easy to make bread and apologise to all of you who are Banting for subverting you. You need to use yellow corn meal and we did find it in the health section of Dischem. You could use polenta, but you will get a smoother less chunky bread. As it is made with baking powder, it doesn't keep very long. You could portion leftovers (if there are any remaining), wrap them in foil and freeze.  You can leave out the spicy jalapenos, if you must
Corn Bread with Jalapenos
½ cup plain flour - 1½ cups yellow cornmeal (not fine texture) - 1 teaspoon salt - 1 Tablespoon sugar - 2 teaspoons baking powder - 1½ cups grated strong cheddar cheese and a little more for the top - 410g can creamed corn - ½ cup plain Greek yoghurt - 4 eggs, lightly beaten - ¾ cup melted butter - (optional) ½ cup sliced jalapenos, drained
Preheat the oven to 180°C
Lightly grease a heavy bottomed round skillet or frying pan. In a large mixing bowl, combine all the dry ingredients and stir well. then stir in the cheese, corn, jalapeños, yoghurt and eggs, just enough to blend, and finally add the melted butter. Sprinkle the top with some grated cheese.
Pour the batter into the pan and bake for 30-35 minutes, or until the cornbread is golden and an inserted toothpick comes out clean.
Remove from oven and let cool in pan 15 minutes then cool on wire rack
© John & Lynne Ford, Adamastor & Bacchus

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