Facebook Twitter Contact Us
 

Clover cheese and Jalapeno skillet cornbread

Clover cheese and Jalapeno skillet cornbread

Clover cheese and Jalapeno skillet cornbread

150g plain flour
200g polenta
1 tsp salt
1 tbsp baking powder
1 tsp mustard powder
100g Clover Mature cheddar, grated
100g Clover Tussers, grated
50g sliced, pickled jalapeno’s
3 spring onions, sliced
1 tin WW corn kernels
200ml Clover Amasi
3 medium free-range eggs, beaten
2 tbsp oil

Heat the oven to 180°C. Sift the 150g plain flour into a large mixing bowl and stir in the cornmeal/polenta, salt, baking powder, mustard powder, 150g of the grated cheese, jalapenos and the sliced spring onions. Make a well in the centre.
In a separate bowl, whisk the Amasi, eggs and oil and pour into the well. Stir to combine, then fold in the corn kernels. Pour the batter into butter greased skillet. Sprinkle with the rest of the cheese, then bake for 25-30 minutes until golden and a skewer pushed into the middle comes out clean.

What's Trending

Get Social

Afternoon Express on TwitterAfternoon Express on Facebook

Giveaways

Stay Connected

Twitter Facebook YouTube Instagram Contact Us
© Copyright 2015 Afternoon Express