BANDITO'S JALAPENO, BACON AND CHEDDAR CORNBREAD

SALADS & ACCOMPANIMENTS

BANDITO'S JALAPENO, BACON AND CHEDDAR CORNBREAD

Serves 6

90g (6 tbsp) all-purpose flour
90g (6 tbsp) yellow corn-meal (polenta)
2 tbsp sugar
10g baking powder
15g (1 tbsp) powdered milk (for a healthier alternative, use skimmed powdered milk)
1 egg
165g buttermilk
½ tbsp honey
120g unsalted butter, melted and cooled
120g cheddar cheese, grated
2 strips crisp cooked bacon, chopped
½ cup Bandito's Jalapeño Slices, minced
1 tbsp bacon fat

 

Preparation

Pre-heat the oven to 180°C and place a 20cm bread tin in it, to heat. In a large bowl combine flour, corn-meal, sugar, baking powder and skimmed powdered milk until well mixed. Place chopped bacon in a frying pan and fry until crisp. In a separate bowl, whisk together egg, buttermilk, honey, and melted butter. Pour the wet ingredients into the dry, and then add the bacon, minced Bandito's Jalapeño Slices and grated cheese. Mix until just combined, do not over-mix. Take the hot pan out of the oven, brush with bacon fat and pour the cornbread mixture into it and bake for 25 to 35 minutes – or until the cornbread springs back in the centre when lightly pressed. Cool in the pan for ten minutes before slicing and serving.


* Recipe development by Tantalizing Taste Events

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