Cheesy Cornbread

Name: Cheesy Cornbread
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup polenta; 1 cup plain flour; 2 tsp baking powder; ¼ tsp salt; 115g unsalted butter, melted and cooled; ¼ cup brown sugar; 2 tbsp maple syrup; 1 egg; 1 cup milk; ½ cup grated tasty cheese; 1 tbsp Gewürzhaus Ranch Spice; 1 tsp Gewürzhaus Smoked Paprika; 1 or 2 chopped jalapeño peppers, depending on how hot you like it.

Medium

35mins

3-4

Vegetarian

Cheesy Cornbread

Rated 2.0 stars by 1 users

Servings

Cook Time

35 minutes

Ingredients

1 cup polenta
1 cup plain flour
2 tsp baking powder
¼ tsp salt
115g unsalted butter, melted and cooled
¼ cup brown sugar
2 tbsp maple syrup
1 egg
1 cup milk
½ cup grated tasty cheese
1 tbsp Gewürzhaus Ranch Spice
1 tsp Gewürzhaus Smoked Paprika
1 or 2 chopped jalapeño peppers, depending on how hot you like it.

Directions

Preheat oven to 200°C degrees and grease and lightly flour a 20cm square baking tin and set aside.
Whisk together the cornmeal, flour, baking powder, spices and salt in a large bowl and set aside.
In another bowl, whisk melted butter, brown sugar, and maple together until smooth. Then, whisk in the egg and milk until incorporated. Pour the wet ingredients as well as the grated cheese into the dry ingredients and combine, do not over mix.
Pour mixture into prepared tin and bake for 20 min or until golden brown on top and cooked through with crispy edges.