Soft cornbread with jalapeno recipe

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  • Yield: 1 (20 x 30-cm loaf)


  • 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
How to Make It
  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.

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