Jalapeño and cheddar cornbread
A golden, moist cornbread with melted cheddar and a gentle kick from sliced jalapeños, ideal with chilli.
- Time45 min
- LevelEasy
- Costabout £0.32 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan) and line a 20 cm square tin with baking paper.
- 2
Mix the flour, polenta, baking powder, sugar and a pinch of salt in a large bowl.
- 3
Whisk the milk, eggs and melted butter in a jug. Pour into the dry mix and stir briefly.
- 4
Fold in most of the cheese, the jalapeños and the sweetcorn. Do not overmix.
- 5
Spoon into the tin, scatter the last cheese on top and bake for 25 minutes until golden and a skewer comes out clean.
25 min - 6
Cool for 10 minutes in the tin before cutting into squares.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.