Soft, moist cornbread with pop-in the mouth corn niblets
Ingredients
¾ Cup or 100 Gm yellow cornmeal or polenta
¼ Cup or 25 Gm whole wheat flour
½ Tbsp sugar
½ Tsp salt or to taste
½ Tsp baking soda
1½ Tsp baking powder
¾ Cup milk
¼ Cup buttermilk
1 Tbsp oil
1 Tbsp melted butter
1 Tbsp chopped jalapeno (jarred or fresh)
½ Cup blanched corn kernels
¼ Cup grated cheddar cheese/processed cheese like Amul
Method
In a mixing bowl, add polenta, whole wheat flour
Add sugar, salt, baking powder and soda. Mix well. This is the dry ingredients
Measure the milk and add into a jar or bowl
Pour in buttermilk and whisk lightly
Now add oil, melted butter and mix till well combined
Pour this over dry mixture, fold while mixing lightly to combine all ingredients. Pre-heat oven to 180 Deg C
Add chopped jalapeno, blanched corn, mix well
Tip in the grated cheddar cheese/processed cheese
Grease a 11 X 7 X 1 pan or any baking tin you have
Fold again and pour in greased tin. Bake at 180 Deg C for 20 mins or till golden on top. Check with a toothpick or skewer for doneness, it should come out clean
Enjoy corn bread with tea or with some guacamole on the side
Notes
Fold batter with light hands only
Never over mix the batter, corn bread will become dense and chewy
Add jalapenos as you like, add more for extra spiciness
Adding sugar balances the savouriness of the bread
Recipe by Food Of Interest at https://foodofinterest.com/jalapeno-cheddar-corn-bread/