We've made this texas cornbread in our Thermomix a couple of times now...always to go along with the beef brisket chilli con carne recipe. It's a nice change to have instead of nachos...although you could easily have some of them too if you fancy!! The bread has a lovely soft texture with a crisp edge and bottom. You get a slight hint of chilli along with the corn kernels and cheese - the choice of cheddar you use is up to you - I like an extra mature cheddar.
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tips
- I'd recommend turning the cornbread half way through cooking so that it browns evenly.
- At the end of the cooking time, use a skewer or sharp knife to test that it's cooked right through - the skewer/knife should come out clean. Extend cooking time by 5 minute intervals and keep checking that the skewer/knife comes out clean before removing from oven to cool slightly before removing it from the pan.
Cookidoo Tip
- To bake in a cast iron skillet: place 1 tbsp canola (or sunflower) oil into a cast iron skillet (approx. 8 to 10 in.) and place in the oven. Preheat oven to 425°F/ 200°C and continue making the batter. Carefully transfer the batter from the mixing bowl into the hot skillet and bake for 20 to 25 minutes or until golden brown.
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How to make this Texas Cornbread with or without the Thermomix
Recipe on US Cookidoo
If you don't have the Cookidoo app for your Thermomix, follow the recipe below - note: I've converted the ingredient quantities from oz to g:
Ingredients
- 56g canola oil, plus extra to grease (substitute: sunflower oil)
- 113g cheddar cheese, cut into pieces
- 2 jalapeño peppers, de-stemmed
- 226g yellow cornmeal (polenta)
- 85g all-purpose flour (plain)
- 28g sugar, or to taste
- 1 tsp salt
- 2 tsp baking powder
- 0.5 tsp baking soda
- 283g whole milk (I use semi-skimmed and it’s fine)
- 3 large eggs
- 56g frozen corn
Instructions
- Grease a round pan (approx. 8 to 10 in.) (see Cookidoo Tip) and preheat oven to 425°F/200°C.
- Place the cheese into the mixing bowl and grate 4 seconds/speed 7. Transfer to a bowl and set aside.
- Place the jalapeños into the mixing bowl and chop 3 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula.
- Add the cornmeal (polenta), flour, sugar, salt, baking powder, baking soda, canola oil, milk and eggs and mix 10 seconds/speed 4.
- Add the reserved grated cheese and frozen corn and mix 5 seconds/reverse/speed 4. Transfer the batter into the prepared pan and bake for 20 to 25 minutes or until golden brown (see Tips). Allow to cool before serving.
Non-Thermomix Instructions
I'd suggest the recipe can easily be adapted to use a scales, chopping board, knife, grater, large bowl and spoon.
My suggestions are as follows:
- Grease a round pan (approx. 8 to 10 in.) (see Cookidoo Tip) and preheat oven to 425°F/200°C.
- Grate the cheese and set aside.
- Finely chop the jalapeños and transfer into a large bowl.
- Add the cornmeal (polenta), flour, sugar, salt, baking powder, baking soda, canola oil, milk and eggs and stir to combine well.
- Add the reserved grated cheese and frozen corn and stir to combine well. Transfer the batter into the prepared pan and bake for 20 to 25 minutes or until golden brown (see Tips). Allow to cool before serving.
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Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below - note: I've converted the ingredient quantities from oz to g:
- 56g g (2 oz) canola oil plus extra to grease (substitute: sunflower oil)
- 113g g (1 cups) cheddar cheese cut into pieces
- 2 jalapeño peppers de-stemmed
- 226g g (8 oz) yellow cornmeal polenta
- 85g g (3 oz) all-purpose flour plain
- 28g g (1 oz) sugar or to taste
- 1 tsp salt
- 2 tsp baking powder
- 0.5 tsp baking soda
- 283g g (10 oz) whole milk I use semi-skimmed and it’s fine
- 3 large eggs
- 56g g (2 oz) frozen corn
Instructions
- Grease a round pan (approx. 8 to 10 in.) (see Cookidoo Tip) and preheat oven to 425°F/200°C.
- Place the cheese into the mixing bowl and grate 4 seconds/speed 7. Transfer to a bowl and set aside.
- Place the jalapeños into the mixing bowl and chop 3 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula.
- Add the cornmeal (polenta), flour, sugar, salt, baking powder, baking soda, canola oil, milk and eggs and mix 10 seconds/speed 4.
- Add the reserved grated cheese and frozen corn and mix 5 seconds/reverse/speed 4. Transfer the batter into the prepared pan and bake for 20 to 25 minutes or until golden brown (see Tips). Allow to cool before serving.
Notes
- I'd recommend turning the cornbread half way through cooking so that it browns evenly.
- At the end of the cooking time, use a skewer or sharp knife to test that it's cooked right through - the skewer/knife should come out clean. Extend cooking time by 5 minute intervals and keep checking that the skewer/knife comes out clean before removing from oven to cool slightly before removing it from the pan.
Cookidoo Tip
- To bake in a cast iron skillet: place 1 tbsp canola (or sunflower) oil into a cast iron skillet (approx. 8 to 10 in.) and place in the oven. Preheat oven to 425°F/ 220°C and continue making the batter. Carefully transfer the batter from the mixing bowl into the hot skillet and bake for 20 to 25 minutes or until golden brown.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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