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Jalapeño Corn Bread



10 portion(s)

Jalapeño Corn Bread

  • 125 g Butter, Softened and cubed
  • 50 g sugar
  • 2 --- eggs
  • 125 g sour cream
  • 425 g Milk
  • 180 g self-raising flour
  • 200 g cornmeal, Fine
  • 125 g Cheddar cheese, Shredded
  • 410 g Jalapeño chillies, Canned and drained

Recipe's preparation

  1. Preheat oven to 210C and grease a baking dish approximately 28X18cm or similar.

    Add butter, sugar and sour cream to bowl. Mix seed 5 for 20 sec.

    Add eggs, milk, flour and cornmeal and mix speed 5 for 20 sec.

    Add cheese and jalapeños and process 3-5 sec on reverse speed 4.

    Pour into baking dish and bake for 35min.

    serve warm or cold.

Accessories you need



You could also add corn kernals (canned or frozen) at the same stage that you add the chillies. Check the chillie label for hot or mild to your taste. If you like it spicier add cayene pepper.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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