Recipe By Jaxters
Ref: 843
Heading: Bread & Baking
Cuisine: Mexican
Food Type: Vegetarian
No of Portions: 16
Change no of portions required to :
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Ingredients & Prep
280 ml
Buttermilk
180 g
Cornmeal fine
130 g
Self raising flour
120 g
Butter unsalted melted
150 g
Cheddar or Monterey cheese grated
1/2 Red sweet/bell pepper finely chopped
1 Egg large
4 Spring onions finely sliced
60 g
Agave nectar or golden syrup
50 g
jalapeño from a jar chopped
1 tsp
Baking powder
1 tsp
Bicarbonate of soda
1/2 tsp
Salt
Method
Step 1
Pre-heat oven to 180'c fan.
Step 2
In a bowl mix cornmeal, flour, salt baking powder & bicarb.
Step 3
In another bowl mix buttermilk, egg, syrup & butter together.
Step 4
Pour wet ingredients & mix into the dry then fold into a batter.
Step 5
Next fold in the cheese, spring onion, sweetcorn & chopped jalapeño.
Step 6
Pour batter into a spring-form cake tin (best) greased with butter & a round piece of greaseproof paper on the bottom, or pour batter into a baking tin also grease with butter & a piece of paper on the bottom.
Step 7
Place tin in the oven for 25 to 30 mins, take out & test by inserting a skewer or cocktail stick in, if it comes out clean its done, if not put back in the over for a further 6 mins & re check.
Step 8
Allow to cool, but best eaten warm with butter.
Suggestion & Tips
The vinegar from the jalapeño will make the batter foam so mix then pour into tin straightaway & cook