Mexican Cornbread

[victoria]

Here is a bread with a difference which I did yesterday and it stays fresh forever ....

MEXICAN CORNBREAD

3 Eggs
1 cup Milk
1 1/2 cups Cornmeal ( Polenta)
1 cup Sweet Corn (tinned or frozen)
1 1/2 cups grated Cheese
1 Onion, chopped
Jalapena Peppers, chopped (pickled or fresh)
1/2 cup Sunflower Oil
1 tsp Salt
1 tsp Sugar
1/2 tsp Bicarbonate of Soda

Pre-heat oven to 230c.

Mix all ingredients together and blend or whisk for a few minutes. Pour into a greased and floured bread loaf tin (or a silicone receptacle) and bake in the centre of the oven for 60 minutes (45 if using silicone). It is cooked when a toothpick comes out clean.

Serve hot with butter or delicious on its own.


Note: I use frozen corn cooked in the microwave for 2 minutes and sliced Jalapenas in a jar (12 slices chopped). I used Portuguese 'Gouda' type cheese as Americans have very bland cheese but Cheddar is excellent. If you can't get Jalapenas, any chillis will do for the 'bite'. Enjoy!

[kedigato]

Sounds good, and easy as well, Sis. I shall try it out soon.

[capney]

Ummm.. got my mouth watering... worth a try when it cools it bit...the weather that is.
30C in my conservatory at the moment and 27C in the living room and its 19:00 Hrs..

[victoria]

Think you'll like it Sis and Robert ... and obviously the 'heat' is to taste preference ... we're just having a slice toasted with butter so thought I'd take a pic before it's all gone ...



I didn't say but I used a silicone loaf receptacle (can't call it a 'tin', can I?) and you don't need to grease and flour them ... leave to cool and it just pops out!

[DAG]

Arney and I think it looks too good to miss, will have to try it!