Mexican Cornbread with Pickled Jalapeños 🇺🇸 🇲🇽

I had not thought of making or eating cornbread until it was served up, beautifully moist and delicious, at a picnic with friends last summer.  As always, I obtained and road tested the recipe soon after.  Made with cornmeal or polenta (as we call it in Australia), it is a batter bread associated with southern American cuisine.  This Mexican version is baked with cheddar cheese and pickled jalapeños which you can skip if you must but they really give the bread the zing with their mild heat, crunch and acidity.  Pickled jalapeños are available from the shops but I prefer to make my own.  Serve cornbread warm with a dollop of sour cream or melted butter on top.  Let them accompany your favourite bowl of soup or chilli con carne.  Slices of leftover cornbread can be warmed up quickly in the microwave oven, covered, for 30 seconds or so.

Serves 10-12

INGREDIENTS

• 325g / 11½ oz cornmeal (polenta)
• 100g / 3½ cup plain flour
• 1 teaspoon baking powder
• a pinch of sea salt
• 2 extra large eggs
• 200ml / 7 fl oz milk
• 420g /  15oz tinned creamed corn
• 1 cup grated cheddar cheese
• 1-2 spring onions, finely chopped
• 10-12 slices of pickled jalapeños 
• sour cream or butter, to serve

For the pickled jalapeños:

• 3-4 green jalapeños
• ½ cup water
• ½ cup white vinegar
• 1 teaspoon sea salt
• 1 teaspoon sugar

METHOD

1. Grease and line the bottom and sides of a 20cm / 8" square pan with baking paper.
2. In a large bowl, place the cornmeal (polenta), flour, baking powder and salt.  Mix to combine.
3. In a smaller bowl, whisk together the eggs and milk.  Stir in the creamed corn.
4. Pour the wet ingredients into the dry ingredients.  Stir until just combined.
5. Stir in the shredded cheese, chopped spring onions and sliced jalapeños.
6. Transfer the batter mixture into the prepared pan.  Bake in a preheated 180°C/350°F oven for about 1 hour or until the cornbread sets and a skew inserted into the centre comes out clean.
7. Let the bread rest in the pan for 5 minutes before transferring it onto a cooling rack.
8. Slice and serve warm with sour cream or butter on top.

To make the pickled jalapeños:

1. Slice jalapeños thinly into rings.  Transfer to a lidded glass jar.
2. In a small saucepan, combine water, vinegar, salt and sugar.  Bring to simmer, stirring to dissolve the sugar.
3. Pour the hot liquid over the sliced jalapeños in the jar.  Let the jalapeños cool in the liquid to room temperature.  They are then ready for use.  Store the lidded jar in the fridge and use within a few weeks.