Texas Cornbread (Thermomix)
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 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.
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.