Saturday, 5 June 2010


I love this cornbread. Its not dry and powdery.Its full of cheese and jalapeno chilli's, mushed up corn, onion and peppers. I encourage you to make it and eat it and then dream about it. And that's not because the cheese is repeating on you.


1/3 cup oil
2 eggs
3/4 cup creamed or liquidized corn
1/2 cup sour cream
1/2 cup polenta
1/4 cup self raising flour
1 small onion chopped finely
1/2 red pepper chopped finely
chopped jalapenos to your taste chopped finely
1 tsp baking powder
pinch of salt
1/2 cup cheese grated

I cook this in a well oiled pyrex dish but you could use a cake tin or a loaf tin though I would line the bottom with grease proof paper.

Mix the eggs, oil, cream and half of the creamed corn. Then add the polenta ,flour, baking powder and a pinch of salt. Give it a good stir.
Pour half the mixture into your container . On top of this sprinkle the onion, cheese, red pepper, jalapenos and then spread the rest of the mixture on top .

Bake in the oven at gas mark 4, 180 C for about 30 mins to 40 mins take out and cool.Its done when a skewer comes out cleanly ( though remember you have cheese in there so its not going to be dry clean) and is golden brown on top. I like to eat it warm and cut into pieces served straight out of the dish white trash style.

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