Soft cornbread with jalapeno recipe

Ingredients

• 4-5 fresh jalapeño peppers
• 275 g maize flour
• 150 g white spelt flour
• 1 sachet baking powder
• 1 tsp salt
• 300 g oat milk
• 2 tsp cider vinegar
• 50 ml olive oil

1. Preheat the oven to 200°C with both top and bottom heat.
2. Cut the jalapeños into thin rings.
3. Mix all the ingredients together with 150 ml water, stirring with a wooden spoon until the flour and liquid combine to form a smooth batter.
4. Pour the batter into a 20 x 30-cm baking tin lined with baking paper. Smooth the surface and bake for about 35 minutes.