Jalapeño and Godminster cheddar cornbread

4 November 2019 — Barbecue, Bread, Dinner, Lunch

Cheese Cornbread


Serves 10

360g Cornmeal

25g Cornflour

3 tsp baking powder

2 tsp bicarbonate of soda

1 tsp salt

100g Godminster Cheddar

25g fresh jalapeños

340g tinned sweetcorn

570ml buttermilk

2 medium eggs

How to make it

This Jalapeño and Godminster cheddar cornbread has a crunchy buttery crust, a soft and fluffy inside, hits of spicy jalapeno, and a creamy, moreish cheese flavour. It’s the perfect accompaniment to BBQ’d meat, chilli or stews.

  • Preheat the oven to 180°C/ 160°C fan/ gas mark 4
  • Lightly grease a non-stick pan
  • Mix together the cornmeal, cornflour, baking powder, bicarbonate of soda and salt.
  • Add the Godminster Cheddar and jalapeños
  • In a separate bowl blend the buttermilk and eggs, then the sweetcorn
  • Mix the wet and dry ingredients until you have a single dough
  • Spoon the mixture into the pan and put in oven for 30-45 minutes
  • It’s cooked when it’s well risen and brown
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