How to Make a Moist and Cheesy Jalapeno Corn Bread

Corn bread is one of the simplest yet most rewarding breads you could make. It’s more cake than bread because the dough is more like a batter. And it is chemically leavened which means that the rising agents used are baking powder and baking soda. A quick and easy bread which requires no experience to make.

It is moist, bouncy, and full of flavour. Serve it with your favourite soup or stew or a spicy bowl of chili. Or bake it in muffin tins and pipe some herby cream cheese on top for a nice little savoury snack.

It can be customized to your taste. Use any cheese that you like. Swap the whole wheat flour for white flour to make a lighter version. Throw some other ingredients in there. If you can’t find buttermilk, then use a 1:1 mix of yogurt and milk.

Watch the video down below for detailed instructions.

Ingredients

For the dough

120g (4.25oz) coarse cornmeal

80g (2.8oz) whole wheat flour

6g (0.21oz) baking powder

6g (0.21oz) baking soda

3g (0.1oz) salt

60g (2.1oz) butter

40g (1.4oz) honey

2 eggs (100g; 3.5oz)

200g (7oz) buttermilk

120g (4.25oz) grated cheese. I used Red Leicestershire because of its strong flavour.

200g (7oz) tinned sweetcorn

40g (1.4oz) pickled jalapenos

60g (2.1oz) chopped spring onions

Method

  1. In a large bowl combine the cornmeal, whole wheat flour, baking powder, baking soda, and salt. Mix well.
  2. In a separate bowl combine the melted butter, honey, eggs, and buttermilk. Wisk together.
  3. Pour the wet ingredients into the dry ingredient bowl. Mix together. Add the grated cheese, sweetcorn, jalapenos, and spring onions. Mix everything together.
  4. Pour the mix into deep baking tray lined with non-stick paper. Spread it out.
  5. Bake the bread at 160C (320F) fan on or 180C (355F) fan off for 35 – 40 minutes.

 

Leave to cool down, cut into portions and serve.

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