Cheesy Cornbread with Nacho Jalapeño


Preheat oven to 220 degrees (425 degrees Farenheit)
In a large bowl, combine the masa harina, flours, baking powder and salt and whisk until blended
In a smaller bowl, combine the melted butter, eggs, milk, honey, nacho jalapeño slices and cheese.  Whisk thoroughly and then pour into dry mixture.  Combine with a big spoon and scoop into a greased, medium-sized baking dish place
Bake mixture in the oven for 20-25 minutes, until cooked through and browning on top
Serves 4

Cheesy Cornbread with Nacho Jalapeño
Great with chilli or just a dollop of butter
1 ¼ cup Tio Pablo Masa Harina
¾ cup all purpose flour (for gluten intolerance, substitute with gluten free baking flour)
2 ½ Tbl fine corn flour
2 tsp baking powder
½ tsp salt
55g melted butter, plus extra for greasing baking dish
2 eggs
1 ½ cup milk
1 tsp honey
1 tsp lightly minced La Morena Nacho Jalapeños
1 cup grated tasty cheese

Products used in this recipe

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