Comté & jalapeño cornbread recipe | Taste of France®

Name: Comté & jalapeño cornbread recipe | Taste of France®
Ingredients: 220g quick-cook polenta; 2 teaspoons baking powder; 1 teaspoon Maldon sea salt; 460g creamed corn; 150g vegetable oil; 2 large free-range eggs, beaten; 230g soured cream; 1 medium onion, coarsely grated; 2 fresh Jalapeño chilies, seeds and ribs removed, flesh finely chopped (these can be left out if you don’t want it spicy); 100g mature Comté, coarsely grated

tasteoffrancemag.com

Adding a French twist to this fiery, tasty treat from America’s southwest, this is a special side dish to make for a romantic dinner at home.

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Ingredients

220g quick-cook polenta
2 teaspoons baking powder
1 teaspoon Maldon sea salt
460g creamed corn
150g vegetable oil
2 large free-range eggs, beaten
230g soured cream
1 medium onion, coarsely grated
2 fresh Jalapeño chilies, seeds and ribs removed, flesh finely chopped (these can be left out if you don’t want it spicy)
100g mature Comté, coarsely grated