Jalapeno & Cheddar Cornbread

Jalapeno & Cheddar Cornbread

Kindly provided by Matthew Titmuss

Prep Time


Cook Time



10 mini loaves




Simply mix all of the ingredients other than the jalapenos, cheese and coriander together to make a thick batter.

Allow to sit for 5 minutes to allow the polenta to start to absorb moisture to prevent a gritty texture.

Fold in 80% of the cheese, retain the rest to sprinkle over the top.

Drain the jalapenos, dice roughly and pat dry with kitchen roll, then mix into the batter along with the coriander.

Separate the mix into 10 mini loaf tins (at about 110g per mini loaf).

Sprinkle with cheese and bake in an oven at 180 for 14 minutes, check by pushing a skewer into the centre - this should come out clean.