Friday, March 25, 2011

Cheese and Jalapeño Corn Bread

  • 200g Yellow cornmeal or Polenta Flour
  • 100g plain flour, sifted
  • 2 tsp, Baking Powder
  • 1 tbsp Fajita Seasoning Mix, we like Discovery Foods
  • 2 tsp sugar
  • 1/2 tsp salt
  • 50g Mature Cheddar, grated
  • 1 tbsp Red Jalapeño, Discovery’s are from Mexico
  • 350ml milk
  • 1 tbsp olive oil
  • 1 eggs

Cheese and Jalapeño Corn Bread recipe
1. Preheat oven to 200c?Grease and line 22cm square cake tin
2. Mix together cornmeal, flour, baking powder, seasoning, sugar, salt, cheese and Jalapenos
3. Beat together milk, oil and egg and stir into cornmeal mixture to make a smooth batter
4. Cook in preheated oven for 20-25 minutes until set and browned
5. Turn out of tin, cut into squares and serve warm

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