Method
What you do
Preheat your oven to 220c/200c fan/gas 6.
Make the cornbread mixture, get a large mixing bowl add the
cornmeal, flour, baking powder, salt, and baking powder and mix
everything together.
In a separate smaller bowl, add the buttermilk/yoghurt, eggs and
melted butter, get a whisk and beat together until combined. Pour
the wet ingredients into the dry ingredients and fold in with a
spatula or wooden spoon. Stir in ¾ of the cheese, jalapeños/chilli
and corn kernels- leave the remaining portions for the topping.
Finish and bake- butter and parchment line a 20cm square baking
tin, make sure the paper is long enough at each side to hold, so
you can lift the cornbread out once baked, If you don’t have a
square tin, you can use a large loaf tin or gratin dish. Pour the
cornbread mixture into the tin, top with the remaining cheese,
jalapenos and corn kernels.
Bake until a skewer inserted into middle of cornbread comes out
clean, about 25-30 minutes. Remove from the oven and let the
bread cool in the pan for 5 minutes, then run a knife around the
edges to loosen. Holding the edges of the baking paper, carefully
lift the cornbread out onto a cooling rack and leave for about 10
minutes. Meanwhile for the topping, melt the butter in a small
saucepan, add the diced red chilli and chopped parsley/coriander
and leave to infuse.
To serve- cut the cornbread and serve with a drizzle of the chilli
butter, and a dollop of the yoghurt. I like to have it with a lovely
fresh green salad and a few chopped, cherry tomatoes, delish!
If you have any leftovers, reheat before serving.