Cornbread Loaf with Honeyed Jalapeños and Cream Cheese by @jesshallcooks

1h

8 servings

🌾

200 g

Plain flour

🌽

150 g

Polenta

🫙

2 tsp

Baking powder

🍬

2 tbsp

Brown sugar

🧂

0.5 tsp

Salt

⚫

Black pepper

🥚

1

Egg

🥛

250 ml

Milk

🧈

100 g

Butter

🌶️

2

Jalapeños

🍯

2 tbsp

Honey

🍋

1

Lime

🧀

Cream cheese

  1. Whisk
    • Egg
    • Milk
    • Butter

    Whisk the eggs, milk and melted butter together, then add the dry ingredients until combined.

  2. Pour
    • Butter

    Pour into a loaf tin greased with butter and bake at 180°C fan for 40 minutes, until golden and cooked through.

  3. Cool

    Leave to cool before slicing.

  4. Simmer
    • Jalapeños
    • Honey
    • Lime

    For the jalapeños, gently simmer everything together for 5-8 minutes until softened and glossy.

  5. Slice
    • Cream cheese
    • Jalapeños

    Slice up the cornbread, spread over the cream cheese and pile on the jalapeños.

Cornbread Loaf with Honeyed Jalapeños and Cream Cheese by @jesshallcooks

1h

8 servings

🌾

200 g

Plain flour

🌽

150 g

Polenta

🫙

2 tsp

Baking powder

🍬

2 tbsp

Brown sugar

🧂

0.5 tsp

Salt

⚫

Black pepper

🥚

1

Egg

🥛

250 ml

Milk

🧈

100 g

Butter

🌶️

2

Jalapeños

🍯

2 tbsp

Honey

🍋

1

Lime

🧀

Cream cheese

Preparation Steps

  1. Step 1/5

    Whisk the eggs, milk and melted butter together, then add the dry ingredients until combined.

    🥚Egg
    🥛Milk
    🧈Butter
    🌾Plain flour
    🌽Polenta
    🫙Baking powder
    🍬Brown sugar
    🧂Salt
    ⚫Black pepper
    🥄Whisk
    🥣Mixing bowl

  2. Step 2/5

    Pour into a loaf tin greased with butter and bake at 180°C fan for 40 minutes, until golden and cooked through.

    🧈Butter
    🍳Loaf tin

  3. Step 3/5

    Leave to cool before slicing.

  4. Step 4/5

    For the jalapeños, gently simmer everything together for 5-8 minutes until softened and glossy.

    🌶️Jalapeños
    🍯Honey
    🍋Lime
    🧂Salt
    🍲Saucepan

  5. Step 5/5

    Slice up the cornbread, spread over the cream cheese and pile on the jalapeños.

    🧀Cream cheese
    🌶️Jalapeños
    🔪Knife

Composition

Ingredients

Types

Grains, Baking, Sugar, Spices, Eggs, Dairy, Vegetables, Sweeteners, Fruits

Ingredients

Plain flour, Polenta, Baking powder, Brown sugar, Salt, Black pepper, Egg, Milk, Butter, Jalapeños, Honey, Lime, Cream cheese

Notes

Polenta (or cornmeal), Salt (for the cornbread, for the jalapeños), Black pepper (amount not given), Butter (melted, for greasing the loaf tin, amount not given), Jalapeños (sliced), Lime (juice of), Cream cheese (for topping, amount not given)

Allergens

Gluten, Eggs, Milk

Dietetics

Dietary regimen

Pescatarian, Nut-Free, soy-free, Vegetarian

Calories

310 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 38g, Fat: 14g, Fiber: 1.5g, Sugars: 11g

Nutritional Information

Minerals

Calcium: 110mg, Sodium: 330mg, Potassium: 140mg, Iron: 1.2mg

Vitamins

Vitamin A: 160mcg, Vitamin C: 4mg, Vitamin B6: 0.1mg

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Easy (1/4)

Steps

5 steps

Equipments

Utensils

Whisk, Mixing bowl, Loaf tin, Saucepan, Knife

Appliances

Oven

Type

Type

Type Of Dish

Bread, Snack

Occasions

Autumn Comfort Food, Weekend Snack, Chili Side Dish

Origin

Source

Platform

instagram

Original Creator

@jesshallcooks

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Moist, Crumbly, Sticky, Creamy

Flavors

Sweet, Savory, Spicy, Nutty, Tangy, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (once topped with cream cheese, keep refrigerated in an airtight container), room temperature : 2 days (plain untopped cornbread loaf, wrapped or in an airtight container), freezer : 2-3 months (plain untopped cornbread loaf, tightly wrapped, before adding toppings)