Jalapeno & Cheese Cornbread


    250g FAGE Total 0%
    175g fine or instant polenta/cornmeal
    125g plain flour
    1 tbsp baking powder
    2 tbsp sugar
    2 medium eggs, beaten
    200ml skimmed milk
    50g drained red jalapenos, chopped
    125g Lancashire or Cheshire cheese, crumbled


  •    60 minutes
  •   4 Persons

  1. Heat the oven to Gas Mark 4 / 180°C / 350°F. Grease and line an 8”/20cm square cake tin.
  2. In a large bowl, mix together the polenta, flour, baking powder and sugar. Whisk together eggs, yoghurt and milk and pour into the dry ingredients. Mix well until smooth and season.
  3. Add roughly two-thirds of both the jalapenos and cheese, stir in, then pour into the tin.
  4. Scatter over the remaining jalapenos and cheese. Bake for 50 minutes to 1 hour until springy to the touch. If the bread starts to go too brown during cooking cover loosely with a sheet of foil.
  5. Cool in the tin for 15 minutes, cut into chunks and serve warm or cold. Make up to a day ahead and store in an airtight container once cooled.