THE JALAPEÑO GOLD-BLOCK

(Our Play on Mexican Cornbread)

THE JALAPEÑO GOLD-BLOCK

Ingredients: 200g Cornmeal, 100g Flour, 2 Eggs, 1 tsp Chili powder, 1 tsp Salt, 2 tsp Baking powder, 2 Jalapeños (minced), 100g Sweetcorn, 200ml Buttermilk, 50g Butter (melted)...

Ingredients

  • 200g Cornmeal
  • 100g Flour
  • 2 Eggs
  • 1 tsp Chili powder
  • 1 tsp Salt
  • 2 tsp Baking powder
  • 2 Jalapeños (minced)
  • 100g Sweetcorn
  • 200ml Buttermilk
  • 50g Butter (melted)

Cooking Method

  1. The Bloom Whisk spices into the buttermilk with a tiny 10ml splash of warm water to release the chili oils.
  2. The Build Fold in cornmeal, flour, eggs, jalapeños, and corn until a thick batter forms.
  3. The Scorch Pour into a hot greased skillet; bake at 200°C for 25 minutes until the top is charred gold.
  4. The Final Flourish Brush with raw honey while hot and top with fresh sea salt.

Cuisine: Mexican

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