Wonderful cornbread with a hint of spice.
Preheat oven to 400 degrees F (200 degrees C). Move an oven rack to the center position in oven.
Mix cream-style corn, cornmeal, buttermilk, corn oil, Cheddar cheese, eggs, jalapeno peppers, salt, and baking soda in a large mixing bowl.
Put butter into a 9-inch square baking dish.
Melt butter in preheated oven, 2 to 3 minutes.
Pour corn bread batter into the baking dish over melted butter.
Bake in preheated oven until golden brown, about 35 minutes.
Per Serving: 312 calories; protein 7.6g; carbohydrates 20.5g; fat 22.7g; cholesterol 89.5mg; sodium 590.7mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.