Cheesy jalapeno cornbread

© 2024 CTC Productions Pty Limited. All rights reserved. The material presented on this website, may not be reproduced or distributed, in whole or in part, without the prior written permission of CTC Productions.

Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 10

1 cup (175g) polenta

3/4 cup (115g) self-raising flour

1 tablespoon caster sugar

1 teaspoon salt

1 cup (100g) grated tasty cheese

1-2 tablespoons finely chopped jalapeno chillies (see note)

11/4 cups (310mL) buttermilk


40g butter, melted

1. Preheat the oven to 180°C. Grease a 19cm x 9cm (base measurement) loaf
tin, and line with non-stick baking paper, extending it over the two long sides.

2. Combine the polenta, flour, sugar, salt, cheese and the jalapenos in a bowl and make a well in the centre.

3. Whisk the buttermilk, egg and butter together, and add to the dry ingredients. Gently fold together until combined. Transfer to the prepared tin, and smooth the surface. Bake for 45 minutes, until golden-brown and firm to a gentle touch.

4. Leave in the tin for 5 minutes, then lift out onto a wire rack, discard the paper. Serve warm or at room temperature.


Jalapenos are a type of chilli which are available in jars in the Mexican food section at the supermarket. They are quite spicy, so add them to your taste. You could use fresh chopped chilli if you prefer, or leave it out. When buying polenta (cornmeal), if you have the choice, choose a fine rather than coarsely textured one, but don’t worry too much about it!