I borrowed a wonderful cookbook of my friend Gaby, the American equivalent to Delia Smith Mrs Beeton; The Fannie Farmer Cookbook.
Gaby suggested I’d try the cornbread recipe, and I had actually thought of baking cornbread just a few days before (but from a different recipe). The book also suggests alterations to the classic cornbread, such as this Mexican version with corn, jalapeños and cheese, which I just had to try straight away.
Served with a broccoli soup, which was nice, this completely stole the show, and I don’t remember the soup much at all anymore.
The cornbread is very moist and a bit like a sponge in texture. Together with a generous spread of salted butter, this is lovely on its own, together with a soup or perhaps some pulled pork. Just promise me you’ll make it!
Mexican cornbread, 1 batch
1/4 cup (60 ml) yellow cornmeal (I used polenta)
1 cup (230 ml) plain flour
1/3 cup (79 ml) caster sugar
3 tsp baking powder
1/2 tsp salt
1 cup (230 ml) milk
1 egg, beaten
2 tbsp melten shortening or bacon fat (I used vegetable oil)
2 tbsp chopped jalapeños (I used pickled)
1 cup (230 ml) tinned corn (drained)
1/2 cup (118 ml) grated cheddar or Monterey Jack
Turn the oven on 220 C. Grease a 20 cm square tin (I used a loaf tin though). Mix polenta, flour, sugar, baking powder and salt in a bowl. Add milk, egg and fat. Stir to incorporate. Add cheese, corn and jalapeños, and stir to combine. Pour the mixture into the tin and place in the oven for 20-25 minutes. Leave to cool and cut into squares if you used a square tin and slices if you used a loaf tin like me. Serve with salted butter.
