Jalapeno and feta cheese cornbread

Since the world has been upside down more and more people have turned to baking homemade bread, especially sourdough which has really taken the world by storm! But admit it guys, in the middle of the summer baking a beautiful loaf of bread requires blood, sweat (a lot of it!) and tears! Cornbread is one of those breads that is easy to make, but so satisfying. Its buttery and soft texture makes it perfect for serving warm and it is a quick replacement to normal bread. This one has both Mexican and Greek character with the addition of feta cheese and chopped jalapenos for a little kick.

Ingredients for the jalapeno and feta cheese cornbread

• Fine or instant polenta: You can either use fine or instant polenta as it doesn’t make a difference. The yellow colour gives such a gorgeous look to the inside of the cornbread.
• Plain flour: As well as polenta we will also use plain flour to give the batter more stability.
• Baking powder: Baking powder is added to help the cornbread rise beautifully.
• Caster sugar: Cornbread normally tends to be sweeter than normal bread and also sugar helps to balance the kick from the jalapenos.
• Medium eggs: Eggs will give stability to the batter and also add moisture.
• Greek yogurt: Greek yogurt is very different to Greek style yogurt. Its texture is a lot more rich and creamy so do get your hands on some good quality Greek yogurt.
• Whole or semi skimmed milk: You can either use whole or semi skimmed for the cornbread as it doesn’t affect the flavour or texture.
• Green jalapenos: Jalapenos will add a kick to the cornbread, however if you are not a big fan of spice you can use jarred red peppers or even sun dried tomatoes.
• Feta cheese: You don’t have to splash the cash on a really expensive feta cheese, as it will be baked into the bread.
• Salt and pepper: Seasoning is measured to my liking but you can add as much or as little as you want.

For the jalapeno and feta cheese cornbread (makes one 20 cm round or square tin/serves 12 to 14 people)

• 175g fine or instant polenta
• 125g white flour
• 15g baking powder
• 25g caster sugar
• 2 medium eggs
• 250g Greek yoghurt
• 200g whole or semi skimmed milk
• 50g green jalapenos in brine (drained) chopped
• 180g feta cheese, crumbled
• 10g fine sea salt
• 5g freshly cracked pepper

How to make the jalapeno and feta cheese cornbread

1. Preheat the oven at 180°C fan.
2. In a large bowl, sift together the polenta, flour, baking powder and sugar.
3. In a separate bowl, whisk together the eggs, yogurt, milk and pour into the dry ingredients. Add salt, pepper and whisk well until everything is combined and all the lumps disappear.
4. Add roughly two thirds of the crumbled cheese, two thirds of the jalapenos and stir to combine.
5. Spray some non stick oil on a 20cm round or square cake tin and place a piece of parchment paper on top.
6. Pour the batter in the cake tin and scatter over the remaining jalapenos and cheese. Bake for 50 minutes to 1 hour until springy to touch.
7. If the cornbread browns too quickly during baking, cover it loosely with foil*.
8. Allow the bread to cool in the tin for 15 minutes, then cut into 12-14 equal slices.
9. This is best served warm on the day it is made but it can last in an airtight container for up to two days.
10. Enjoy 🙂

Notes

• After 30 minutes of baking the cornbread will most likely start getting brown on the top which is a good thing! Cover it loosely with foil and bake for another 20 to 30 minutes.

Meringue kisses,
Athina xx