Jalapeno and Manchego Cornbread with Tomato Salsa

As it turns out, there are corn breads and then there are CORN BREADS! I’m pleased to say that this corn bread is absolutely the latter! Full of flavour, every bite packs a punch. I absolutely LOVE the sweet spicy pop of colour that bursts onto your tastebuds with each mouthful that is then cooled and calmed by the creamy, mild grated manchego folded throughout the batter (and yes, you better believe I channelled Moira Rose while folding in the cheese haha!)

This is a really easy recipe thanks to it being a one-step recipe using my KitchenAid mixer. Just add everything into the mixer fitted with the paddle, and mix until combined. Just remember to melt your butter first.

I’ve made this in both a round cake pan, like I’ve done here, and in a large loaf pan and they both work really well. So feel free to use whatever you have at home, being sure to line your pan with baking paper – even if your pan is ‘non-stick’. Believe me when I say this is a sticky batter and because there isn’t too much flour to strengthen the batter (helloooo crumbly crispy corn bread!) it’s best to err on the side of caution and line, line, line!!

I like to make the tomato salsa just before serving so it’s ultra-fresh and fragrant. Once again, add everything into the KitchenAid blender. There’s absolutely no need to slice, dice or even halve any of the ingredients, not even the onion! This blender can handle it. Switch the blender on, and use the tamper to press the ingredients down. You’ll only need to do this for a split second before the blender takes over and chops a perfect salsa for you.

This recipe is such a match made in heaven. An absolute perfect pair. You can serve it in addition to chilli con carne like we love doing or have it alone for afternoon snacks. It’s quite soft and crumbly when served hot but as it cools, it firms up so you can take it along with you at work or school for a snack without much mess at all.

Why not try it out this week for the fam? Or whenever you can catch up with friends? It’s a sure-fire winner!

Happy cooking!

Mel x

Thank you to KitchenAid for sponsoring this post.

Jalapeno and Manchego Cornbread with Tomato Salsa

Serves 6-8

Cornbread ingredients:

1 1/2 cups polenta

1 cup all-purpose flour

¼ cup brown sugar

3 tsp baking powder

1 tsp bicarb soda

1 teaspoon salt

2 cups buttermilk

85g butter, melted

1 egg

1 jalapeno, sliced (optional)

125g manchego cheese, grated

Salsa ingredients:

½ cup coriander

5 medium tomatoes

1 garlic clove

½ medium red onion

Salt to taste

Cayenne pepper (optional)

Method:

1. Preheat oven to 180C and grease/line a 22cm cake tin.

2. Put all cornbread ingredients into bowl of stand mixer with the paddle attachment.

3. Starting speed 2, increase to number 4 and mix until combined well.

4. Bake for 50 minutes or until a skewer comes out clean, turn onto a wire rack and let it cool

5. While the cornbread is cooking, place all salsa ingredients in your blender and blend until smooth. Transfer to bowl and add some more coriander as a garnish.

6. Once your cornbread has cooled down enough to handle, cut into slices and top with salsa.