Jalapeno Cornbread V

15 minutes 25 minutes 12 servings

Sweet and spicy cornbread perfect to go with a big bowl of chilli or a weekend barbecue. 

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  • 150g plain flour
  • 120g polenta
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon fine salt
  • 4 tablespoons Epicure Blossom Honey
  • 1 egg
  • 60g butter, melted
  • 300ml buttermilk
  • 1 tin Epicure Sweetcorn, drained
  • 2 jalapenos, seeded and diced

The recipe Jalapeno Cornbread Kitchen Mode

  • 1

    Preheat oven to 190ºC, Gas Mark 5. Spray a medium baking pan with cooking spray.

  • 2

    Tip flour, polenta, baking powder, baking soda, and salt into a large bowl.

  • 3

    In a medium bowl, whisk together honey and egg until well blended. Slowly drizzle in melted butter, while whisking, until fully incorporated. Whisk in buttermilk. Stir this mixture gently into flour.

  • 4

    Tip in the corn and jalapeno, fold in gently.

  • 5

    Spread batter evenly into prepared baking pan. Top with a few extra slices of jalapeno, if you like. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool to room temp, or serve slightly warm.