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Cheddar Jalapeno "Corn" Bread
If you love cornbread, and a little bit of heat, we're sure you're going to love this recipe. Based loosely on the famous cornbread from the old Toronto restaurant Fred's Not Here, this is a great compliment to chilli, ribs and stews —or just on its own as a spicy little snack.
INGREDIENTS
- 500g bag Golden Kamut Muffin Base
- 2 large eggs
- 1/3 cup (80g) sunflower oil
- 1 cup (240g) plain yogurt
- 1/2 cup (120g) milk
- 1 1/2 cups shredded cheddar cheese
- 2 large fresh Jalapeno peppers, diced very fine
INSTRUCTIONS
- preheat oven to 425F or 400F convection
- lightly grease 12" cast iron skittle (regular cake pans will work OK too, but not as authentic)
- in a large mixing bowl, whisk the eggs to incorporate some air
- whisk in sunflower oil, yogurt and milk
- add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
- mix in Jalapenos and cheese
- let batter stand for 1 hour (not absolutely necessary but recommended)
- bake for about 25 min