Sweet Jalapeno Cornbread

Sweet Jalapeno cornbread

This recipe has been halved to yield 6 large muffin sized cornbread. 

1. Prepare 

112 g grated cheddar cheese
2 tablespoon seeded and minced fresh jalapeno /fresh chili
2 stalk spring onions, chopped plus extra for garnish

2. Dry ingredients  

in a bowl mixed together :
200 gm plain flour
100 g polenta (cornmeal)
25 gm sugar
1 tablespoon baking powder
1 teaspoon salt

3. Wet Ingredients 

in a separate bowl combine the following :
237 gm milk
2 eggs - lightly beaten
112 g butter - melted

4.With a wooden spoon , stir the wet ingredients into the dry ingredients until most of the lumps are dissolved. Do not over-mix.

5. Mix in the cheddar cheese leaving some for garnish, the spring onions and jalapeno peppers. Allow to sit at room temperature for 20 minutes.

6. Meanwhile preheat oven to 170 deg celcius on convection oven (180 for conventional oven). Grease muffin pans. (no greasing required if  using silicone mold) . 
Pour batter into prepared tins, smooth the top , and sprinkle with the remaining cheddar cheese and chopped onions. 

Bake for 30 -35 minutes or until toothpicks comes out clean.

7. Serve warm or at room temperature