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There’s something familiar and comforting about a freshly baked loaf, whether it be sweet or savory. Mexican Corn and Jalapeno Loaf is no exception. Loaded with sweet corn, cheese, vibrant bell pepper, corn meal and with a little heat from slices of fresh jalapeno. I like to cut thick slices of it and slather them with butter; but it’s, equally as delish served with sliced avocado or guacamole.

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A loaf – part of the quick bread family, is easy to throw together requiring very in the way of cookery prowess. If you can stir, you can make a loaf whether it be sweet – such as this Raspberry Almond Lemon Drizzle Loaf , or savory, like this loaf. Hopefully you have most of these ingredients lurking in your pantry, fridge or freezer. If not send me a note and I will help you with any substitutions.

If you want to serve this to the kids, simply omit the jalapeno peppers, depending on their heat tolerance. I’ve like spicy food since I was a child. I know I’m not alone. I’m sure there’s many parents out there whose kiddos also like a little heat in their food.

Mexican Corn and Jalapeno Loaf might not win any prizes in a beauty contest but it would win a prize or two for flavor. Equally as good toasted the next day, try dunking slices of it into Hearty Ham and Lentil Soup or serve as a side to Slow Cooker Green Chili Pork. The weather is slowly starting to warm here in central Indiana but there’s still a nip in the air mornings and nights. So, until such time I’m contemplating whether or not to turn the air con on, I’m happy to bake and ladle steaming hot soup into bowls to slurp. What’s everyone cooking while you’re stuck at home? I definitely think you need to try this loaf recipe. Let me know if you do. Toodles, Lovoni xo

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MEXICAN CORN AND JALAPENO LOAF

There’s something familiar and comforting about a freshly baked loaf whether it be sweet or savory. I like to cut thick slices and slather them with butter but this is also delish served with sliced avocado or guacamole. If you want to serve this to the kids, omit the jalapeno peppers.

Prep Time20

Total Time1 20

Course: Side Dish

Cuisine: Mexican

Servings:

Calories: 187kcal

Author: Lovoni

Equipment

loaf pan

Ingredients

US Customary – Metric

1 cup self-rising flour self raising
1 cup fine corn meal instant polenta
2 tablespoons granulated sugar white
2 teaspoons baking powder
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1 small red bell pepper, seeded and diced
1 cup corn kernels frozen, thawed or canned
1/2 cup thinly sliced green onions
1/2 cup grated cheddar cheese, plus 2 tablespoon extra
2 tablespoons chopped fresh cilantro coriander
2 jalapeno peppers, thinly sliced
1 1/2 cups buttermilk*
1 large egg
3 tablespoons avocado or canola oil or melted butter
avocado or butter, to serve

Instructions

Preheat the oven to 350°F (180°C/Gas mark 4). Grease and line a 9 x 5-inch loaf pan with parchment paper. (23 x 12.5cm)
Whisk together flour, corn meal, sugar, baking powder, chili powder and salt in a large bowl.
Add red pepper, corn, onions, 1/2 cup of cheese, cilantro and half the jalapeno peppers; stir until combined.
Whisk buttermilk, egg and oil together in a small bowl. Add to the flour mixture until stir until combined. Scrape into the prepared pan. Top with remaining jalapeno slices and remaining 2 tablespoons of cheese.
Bake for 1 hour or until a pick inserted into the center comes out clean. Let stand in the pan for 10 minutes before turning out onto a wire rack. Let cool for 10 minutes or so before cutting into slices. Serve warm or cold with avocado or butter.

Notes

Or use regular whole milk, add 2 teaspoons white vinegar and let stand for 10 minutes

Nutrition