Method
This savoury cornbread loaf is packed with melted cheese, sweet corn flavour, and spicy jalapeños. It has a moist, tender crumb and is perfect served alongside chilli, soups, barbecued meats, or enjoyed warm with butter.
Step 1: Prepare the Tin
Preheat the oven to 190°C.
Grease and line a 900g loaf tin with baking paper.
Step 2: Combine the Dry Ingredients
In a large bowl, add 200g fine cornmeal.
Add 200g plain flour.
Add 15g baking powder.
Add 5g fine sea salt.
Add 2tsp caster sugar.
Whisk together until evenly combined.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together 300g buttermilk and 2 large eggs.
Add 80g melted unsalted butter.
Mix until smooth.
Step 4: Make the Batter
Pour the wet mixture into the dry ingredients.
Stir gently until just combined.
Fold in 200g grated cheddar cheese.
Fold in 2 finely diced jalapeños.
Fold in 100g sweetcorn kernels.
Do not overmix.
Step 5: Fill the Tin
Pour the batter into the prepared loaf tin.
Smooth the top with a spatula.
Sprinkle over 50g grated cheddar cheese.
Add 1tbsp sliced jalapeños on top if using.
Step 6: Bake
Bake in the centre of the oven for 40 to 45 minutes.
The loaf should be golden brown and a skewer inserted into the centre should come out clean.
Step 7: Cool
Remove the loaf from the oven.
Leave in the tin for 10 minutes.
Transfer to a wire rack.
Allow to cool for at least 20 minutes before slicing.
Baker's Tips
For extra heat, leave the seeds in the jalapeños.
Swap cheddar for Monterey Jack or Red Leicester for a different flavour.
Serve warm with butter for the best texture.
Store in an airtight container for up to 3 days.
Reheat slices in the oven at 160°C for 5 minutes before serving.
Yield: 1 loaf (approximately 10 slices)
