Ingredients:

  • 1 cup (120g) Fine Yellow Cornmeal
  • 1 cup (120g) All-Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Fine Sea Salt
  • 1 tsp Ground Cumin
  • ½ tsp Smoked Paprika
  • ¼ tsp Cayenne Pepper
  • 1 cup (240ml) Buttermilk
  • ½ cup (113g) Unsalted Butter, melted and slightly cooled
  • 2 Large Eggs, lightly beaten
  • 1 cup Frozen or Fresh Sweetcorn Kernels
  • ½ cup (50g) Monterey Jack or Sharp Cheddar Cheese, shredded
  • 1 small Jalapeño Pepper, finely minced (seeds removed)

Instructions:

  1. Preheat oven to 400°F (200°C). Grease and lightly flour an 8x8 inch baking pan, or line with parchment paper.
  2. Whisk together cornmeal, flour, baking powder, baking soda, salt, cumin, smoked paprika, and cayenne in a large bowl until uniformly mixed.
  3. In a separate bowl, whisk together buttermilk, melted butter, and eggs until just combined.
  4. Pour the wet mixture into the dry ingredients. Fold gently with a spatula just until no streaks of dry flour remain. Do not overmix.
  5. Gently fold in the sweetcorn, shredded cheese, and minced jalapeño.
  6. Scrape the batter into the prepared pan and spread evenly.
  7. Bake for 30–35 minutes, or until the top is golden brown and a wooden skewer inserted into the centre comes out clean or with only moist crumbs attached.
  8. Let the cornbread cool in the pan for 10 minutes before slicing into squares and serving warm.