Cheesy Cornbread

Cheesy Cornbread
27th January, 2017

I love cornbread. I would eat it everyday if possible. I really would. And sourdough pretzels.

This recipe is variable. You can keep it cheesy, corny or hot with optional ingredients.

375g plain flour

225g cornmeal

100g sugar

100g grated cheddar cheese

1 tsp salt

4 tsp baking powder

500ml milk

100g butter, melted

2 eggs

optionals:

small tin sweetcorn kernels

75g jalapeno peppers, chopped

Preheat the oven to 200 degrees

Grease a 9in square baking pan with butter and flour the edges to stop it sticking when baking

In a large bowl, add all the ingredients together. It will be quite stiff but it all needs to be combined so give it a good mix

Pour into the prepared baking pan and bake for about 30 minutes

The cornbread is ready when it has a golden colour and is springy to the touch and a skewer come out clean

Allow to cool slightly before takkng out of tim and cutting