This cheese and jalapeno cornbread is easy to make and has a subtle hint of heat. It’s great as a snack, brunch with poached eggs or alongside a chilli or Mexican bean stew.
I love making cornbread – it’s quick, easy and has a lovely soft but dense texture. You can make it plain and serve it with honey, but I love it with cheese and some hot jalapenos for a bit of kick. I’ve decorated the top of mine with a few spinach leaves but feel free to leave it plain or sprinkle it with chopped spring onions.
Cornbread is wonderful on it’s own, but I also like to have it for brunch with a poached egg and steamed spinach. It’s also perfect for mopping up chilli or Mexican stews.
Although you can make cornbread in a skillet or oven, I made this cornbread in my Redmond Multicooker 4502E. Multicookers are surging in popularity, mainly because they’re like a fast slow cooker that also boils, steams, bakes, and more.
I’ve been using my Redmond Multicooker or over a year now and it’s regularly in sue. It’s compact and can replace so many other kitchen gadgets. One of my favourite features is that you can set it to finish at a specific time – perfect for ensuring you have a fresh, homemade, healthy meal ready when you get in from work. It will safely cook the food to your settings and even keep it warm automatically if you’re running late. It’s great to come home from work to the smells of dinner that has cooked while you were out!
It has a 3D heating system, which means that it simultaneously cooks on the bottom, sides and top, so is very quick and Redmond says it saves minerals and vitamins in the food. You can read my full review of the Redmond Multicooker.
- 200g (1 ½ cups) plain (all-purpose) flour
- 250g (1 ½ cups) cornmeal (or polenta)
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 teaspoon sugar
- 350ml (1 ½ cups) milk
- 3 eggs, lightly beaten
- 150g (⅔ cup) unsalted butter, melted and cooled slightly
- 75g (1 cup) cheddar cheese, grated
- 1-2 teaspoons jalapenos, chopped (fresh or from a jar)
- 30g (½ cup) cheddar cheese, grated
- Spinach leaves (optional)
- In a large bowl, stir together the flour, cornmeal, baking powder and salt. In a separate bowl, mix together the milk, eggs and cooled melted butter.
- Gently stir the wet ingredients into the dry, then add the cheese and jalapenos and stir again briefly.
- Lightly grease the bowl of the multicooker with a cooking oil. Add the batter and level it to the edges. Close the lid and select CAKE for 45 minutes. Sprinkle the top with the extra cheese, close the lid and let it melt for 1-2 minutes. Remove from the multicooker and let sit for 15 minutes before serving. Top with spinach if desired.
- Lightly grease a 8 inch cake tin with cooking oil. Pour the batter in, level to the edges and cook in a preheated oven at 220C/425F for 25-30 minutes or until an inserted skewer comes out clean. At the end of the cooking time, add the extra grated cheese and allow to melt for a minute or so in the oven. Remove from the oven and let it cool for 15 minutes before serving. Top with spinach if desired.
Here are my other recipes using the Redmond Multicooker
Clockwise from top left:
Vegan Corn Chowder
Superfood Cake Bars
Spinach and Artichoke Hot Dip in a Sourdough Bread Bowl
Cauliflower Leaf and Sweet Potato Curry
Tuscan Ribollita (Bean Stew)
Carrot Cake Oatmeal
Farro, Chickpea, Mushroom and Kale Stew
Easy Baked Beans with Turmeric
Disclosure: Redmond commissioned this recipe. All opinions are my own and no editorial control was given. Thanks for supporting the brands that make it possible for me to mess up my kitchen, bake vegetable cakes and write Veggie Desserts – and Healthy Meals and Lifestyle.
I use a REDMOND MRC-M4502E, which is currently available for approximately £59.