Entertaining

Graunty Janna's cheesy jalapeno cornbread

Name: Graunty Janna's cheesy jalapeno cornbread
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 6
Ingredients: 200g polenta; 200g cornflour; 30.00 ml caster sugar; 1 1/2 tsp baking powder; 60g unsalted butter, melted, cooled; 350ml buttermilk; 1 egg, lightly beaten; 125g sharp cheddar, grated; 50g pickled jalapeno, drained, chopped; 1 tsp dried chilli flakes

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"Brody's graunty (great aunty) Janna is the most divine lady! She lives on Mudge, a small island near Vancouver Island and her cornbread is delicious" says Liesel, co-owner of Surly's.

200g polenta
1 1/3 cups (200g) cornflour
1 1/2 tbs caster sugar
1 1/2 tsp baking powder
60g unsalted butter, melted, cooled
350ml buttermilk
1 egg, lightly beaten
125g sharp cheddar, grated
50g pickled jalapeno, drained, chopped
1 tsp dried chilli flakes

Method

1.

Preheat the oven to 200°C. Grease and line a 22cm x 7cm x 7cm-deep loaf pan with baking paper.
2.

Combine the polenta, cornflour, sugar, baking powder and 1 tsp salt in a bowl. In a separate bowl, whisk butter, buttermilk and egg until combined.
3.

Add butter mixture to polenta mixture and fold to combine.
4.

Fold in cheese, jalapeno and chilli flakes, then pour into pan. Bake for 50-55 minutes, covering with foil for the final 30 minutes of cooking to prevent it from browning too quickly, until a skewer inserted comes out clean.
5.

Cool slightly, then turn out onto a wire rack.