Spelt Jalapeño Cornbread (less sugar)
Ingredients
- 115g (¾ cup) cornmeal
- 75g (¼ cup + 3 tbsp) spelt flour (see note 1)
- 2 tsp sugar
- 2 tsp baking powder
- ½ tsp baking soda (bicarb)
- 1 tsp salt
- 100ml (¼ cup + 3 tbsp) milk
- 100g (¼ cup + 3 tbsp) Greek yoghurt (or sour cream)
- 1 egg (medium)
- 20g (1 tbsp + 1 tsp) butter (melted)
- 1 tbsp vegetable oil
- 40g (1½ oz) pickled or fresh jalapeños
- cheese (optional)
- 15g (1 tbsp) butter (for the pan)
Instructions
- Pre-heat the oven to 200°C (400℉).
- In a bowl, mix together the dry ingredients (first six ingredients).
- In a separate bowl, whisk together the egg and other wet ingredients, along with the jalapeños.
- Stir into the dry ingredients.
- Melt the 15g butter in a skillet - mine is 24cm (9½ inches).
- Swirl the butter in the pan so that it also covers the sides.
- Pour the batter into the skillet, smoothing over to make the top fairly flat.
- Sprinkle some cheese over the top (if you like).
- Bake for around 20 minutes, until golden. An inserted skewer will come out clean when ready. Serve warm. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- Spelt flour can be substituted with regular flour (just use the same measurements).
