American Cornbread with Jalapeño and Sweetcorn

Shopping list

• 200 g Fine cornmeal (polenta)

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• 150 g Plain flour

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• 40 g Caster sugar

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• 1 tbsp Baking powder

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• 1 tsp Salt

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• 300 ml Unsweetened almond milk — or other plant milk

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• 80 ml Vegetable oil

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• 2 piece Large eggs

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• 150 g Sweetcorn (tinned, drained)

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• 1 piece Jalapeño (finely chopped) — seeds removed for less heat

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Step by step

1. 1

   Preheat your oven to 200°C (180°C fan). Grease and line a 20 cm square baking tin.

2. 2

   In a large mixing bowl, whisk together the cornmeal, plain flour, caster sugar, baking powder and salt.

3. 3

   In a jug, whisk the almond milk, vegetable oil and eggs until smooth.

4. 4

   Pour the wet ingredients into the dry and stir gently until just combined. Do not overmix.

5. 5

   Fold in the drained sweetcorn and chopped jalapeño.

6. 6

   Pour the batter into the prepared tin and smooth the top with a spatula.

7. 7

   Bake for 25– 30 minutes until golden and a skewer inserted into the centre comes out clean.

8. 8

   Allow to cool in the tin for 10 minutes before turning out onto a wire rack. Serve warm or at room temperature.