spring onion-Jalapeño Cornbread

Ingredients for spring onion-Jalapeño Cornbread

• 90g plain flour

• 90g yellow cornmeal

• 50g sugar

• 1 1/2 teaspoons salt

• 1 1/2 teaspoons baking powder

• 1 teaspoon bicarbonate of soda

• 80g thinly sliced spring onions

• 2 teaspoons minced jalapeño chilli with seeds

• 300ml buttermilk

• 2 large eggs

• 60ml (1/2 stick) unsalted butter, melted, cooled

How to make spring onion-Jalapeño Cornbread

Preheat oven to 177°C. Butter 13x9x2-inch metal baking pan. Whisk flour, cornmeal, sugar, salt, baking powder, and bicarbonate of soda in large bowl to blend. Stir in spring onions and jalapeño. Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter. Add buttermilk mixture to dry ingredients and stir just until blended (do not overmix). Transfer batter to prepared pan (batter will come only about 3/4 inch up sides of pan).

Bake cornbread until lightly browned on top and tester inserted into centre comes out clean, about 25 minutes. Transfer pan to rack and cool cornbread completely in pan. (Cornbread can be prepared 1 day ahead. Cover tightly with foil and store at room temperature.)

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.