Jalapeño cornbread

This Jalapeño cornbread is so delicious! You can make it as cheesy or spicy as you like. It's great served with homemade beef chilli. It's one of my all time favourite winter meals. And it's really easy to make gluten-free - just sub out the small amount of flour for a GF flour, and voila... super cheesy, chilli gluten-free cornbread.

Can't be bothered making chilli? Just serve it hot from the oven with a flavoured butter. I made a roast red pepper butter this time round, but it's equally as good with garlic or chipotle butter too.

Try this:

Ingredients

2 eggs

1/4 cup of vegetable oil

1 cup of greek yoghurt or buttermilk

1/3 cup of milk

1 tbsp chipotle hot sauce (optional)

1/2 cup plain flour

1 cup cornmeal or polenta

2 tsp baking powder

1/2 tsp baking soda

1 tsp smoked paprika

1 tsp cumin powder

1/2 tsp garlic powder

1 tbsp chopped jalapeño chillis

1 cup corn kernels (frozen is fine)

3-4 spring onions, chopped

1 cup tasty cheese, grated

1 tsp salt

Pepper

Method

Heat oven to 175c. In a large bowl mix together the eggs, oil, yoghurt, hot sauce and milk. In a separate bowl, mix the flour, cornmeal, baking powder, baking soda, spices, salt and pepper. Add the dry ingredients to the wet, and fold through until just mixed. Add the cheese, jalapeños, corn and spring onions and fold through until incorporated. If the mixture is quite stiff, add a little more milk to make a thick batter.

Take a heavy cast iron skillet or baking dish and spray well with non-stick baking spray. Fill with batter, and top with extra jalapeños and/or cheese. Bake for 25-30 minutes until firm in the middle and golden brown. Remove from the oven and leave to cool for 10 minutes, then slice and serve.