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Cornbread is very popular right across Latin America with hundreds of different recipes. This is our favourite, and unlike normal bread, does not use yeast & hence it requires no laborious kneading or proving. Add our Fajita Seasoning & Red Jalapeños to taste, & always remember to serve it warm and straight from the oven. With a hint of sweetness and the gentle bite of jalapeños, it is wonderful served with all sorts of meats, fish and salads.

• 200g fine yellow cornmeal or polenta flour
• 100g plain flour, sifted
• 2 tsp baking powder
• 1 tbsp Discovery Fajita Seasoning
• 2 tsp sugar
• ½ tsp salt
• 50g mature cheddar, grated
• 1 tbsp Discovery Red Jalapeños, chopped
• 350ml milk
• 1 tbsp
• olive oil
• 1 egg

1. Preheat oven to 200°C.
2. Grease and line 22cm square cake tin.
3. Mix together cornmeal, flour, baking powder, seasoning, sugar, salt, cheese and Jalapeños.
4. Beat together milk, oil and egg and stir into cornmeal mixture to make a smooth batter.
5. Cook in preheated oven for 20-25 minutes until set and browned.
6. Turn out of tin, cut into squares and serve warm.
7. Makes 16 squares.