CHED­DAR AND JALAPENO CORN­BREAD

Good (UAE) - - GOOD FOOD -

100g plain flour

100g corn­meal

25g sugar

10g bak­ing pow­der

120ml whole milk

1 large egg

90g but­ter, melted then cooled slightly

75g grated ched­dar

10g chopped jalapenos

1 spring onion, thinly sliced

1) In a large mix­ing bowl mix to­gether the eggs, milk and cooled, melted but­ter. Sift the flour into the bowl, fol­lowed by the corn meal, bak­ing pow­der and sugar, then mix well to form a bat­ter. Fold in ¾ of the cheese and jalapenos and al­low to rest for 30 min­utes. 2) Pre­heat your oven to 280C. 3) Remix the bat­ter and pour into a greased oven­proof con­tainer or in­di­vid­ual cast iron pans. The mix­ture should be around 3cm deep. Sprin­kle the re­main­ing ched­dar and chopped jalapenos, then place the con­tain­ers in the oven for around 25 to 30 min­utes, or un­til the bread is slightly brown around the edges and leaves a knife clean when in­serted into the mid­dle.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.