Pictured here with pulled 'pork' jackfruit, this cornbread was such a hit on the table that evening, I am still kicking myself for not making a double batch :D

The texture is spot on: that bit of flour gives the cornbread a light and bready texture, and there's just so much flavour coming from the cheese with a bit of warmth from the peppers.


Okay, it would still be awesome without the cheese and jalapeños, so that's an option for you too :)

Ingredients:
135 g (1 cup) cornmeal
90 g (3/4 cup) all purpose flour
1 tsp sugar
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs, at room temperature, beaten
360 ml (1-1/2 cup) buttermilk, at room temperature
85 g (6 tbsp) unsalted butter, melted
115 g (4 oz.) Tex-Mex cheese blend (cheddar and/or monterey jack cheese, grated)
3 scallions, chopped
2 jalapeños, chopped
jalapeño slices, to top

Directions:
1. Preheat the oven to 220C or 425F.
2. Line a 20 x 20 cm or 8 x 8 inch pan with parchment paper.

3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.
4. In a medium bowl, whisk together the eggs, buttermilk and melted butter.
5. Pour the wet ingredients into the dry ingredient bowl, mix until no more lumps of flour are visible.
6. Fold in the grated cheese, chopped scallion and chopped jalapeño.
7. Pour the batter into the prepared pan, top with jalapeño slices.
8. Bake for 20 - 25 minutes until a skewer inserted into the middle of the bread comes out clean.
9. Cool in the pan for 10 minutes, then transfer it onto a cooling rack.
Serve warm with a gravy-laden main dish.