MEXICAN CORN AND JALAPENO LOAF
There’s something familiar and comforting about a freshly baked loaf whether it be sweet or savory. I like to cut thick slices and slather them with butter but this is also delish served with sliced avocado or guacamole. If you want to serve this to the kids, omit the jalapeno peppers.
Servings: 12
Calories: 187kcal
Equipment
- loaf pan
Ingredients
- 1 cup self-rising flour self raising
- 1 cup fine corn meal instant polenta
- 2 tablespoons granulated sugar white
- 2 teaspoons baking powder
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon salt
- 1 small red bell pepper, seeded and diced
- 1 cup corn kernels frozen, thawed or canned
- 1/2 cup thinly sliced green onions
- 1/2 cup grated cheddar cheese, plus 2 tablespoon extra
- 2 tablespoons chopped fresh cilantro coriander
- 2 jalapeno peppers, thinly sliced
- 1 1/2 cups buttermilk*
- 1 large egg
- 3 tablespoons avocado or canola oil or melted butter
- avocado or butter, to serve
Instructions
- Preheat the oven to 350°F (180°C/Gas mark 4). Grease and line a 9 x 5-inch loaf pan with parchment paper. (23 x 12.5cm)
- Whisk together flour, corn meal, sugar, baking powder, chili powder and salt in a large bowl.
- Add red pepper, corn, onions, 1/2 cup of cheese, cilantro and half the jalapeno peppers; stir until combined.
- Whisk buttermilk, egg and oil together in a small bowl. Add to the flour mixture until stir until combined. Scrape into the prepared pan. Top with remaining jalapeno slices and remaining 2 tablespoons of cheese.
- Bake for 1 hour or until a pick inserted into the center comes out clean. Let stand in the pan for 10 minutes before turning out onto a wire rack. Let cool for 10 minutes or so before cutting into slices. Serve warm or cold with avocado or butter.
Notes
Or use regular whole milk, add 2 teaspoons white vinegar and let stand for 10 minutes
Nutrition
Calories: 187kcal | Carbohydrates: 25g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 265mg | Potassium: 165mg | Fiber: 2g | Sugar: 5g | Vitamin A: 574IU | Vitamin C: 16mg | Calcium: 114mg | Iron: 1mg