VEgetarian RECIPE

Jalapeño & Cheese Cornbread

I didn’t grow up with cornbread. I’m mad at my mum for not showing me the world of cornbread! I personally love to let it sit overnight, and then slice it up and refry it in butter the next day, and serve with eggs and bacon!

Ingredients

1 cup cornmeal or yellow polenta

1 cup plain flour

1 cup cheese, shredded (plus extra for topping)

1 jalapeño, thinly sliced

1/2 teaspoon fine salt

1 tablespoon baking powder

1 cup milk

1 egg

50g unsalted butter, melted and cooled

Butter or spray to grease the pan

Equipment:
Traeger grill

- Serves 8 -

HOW TO MAKE IT

  1. Preheat the Traeger to 200 C / 390 F. Grease a cast-iron skillet (26 cm) with butter.

  2. In a large bowl, mix together the cornmeal, flour, sugar, salt and baking powder. Ina measuring jug, whisk together the milk, cheese, and egg.

  3. Pour the milk mixture into the bowl of dry ingredients. Lightly mix until everything is just combined. Last, mix through the melted butter.

  4. Pour the mixture into the prepared skillet. Top with chopped jalapeños and cheese. (For a spicier bread, add some chopped jalapeños to the wet mix.)

  5. Bake for 20 minutes, or until the top of the cornbread is lightly golden.

  6. Serve warm, with butter and my Smoked Beef Chili.

In partnership with Traeger Grills