This is another American import that I absolutely love. I like carbs to fuel my fitness and training: heavy dense and full of flavour. If jalapenos are tricky to find, then just use regular chillies in their place. You could use polenta instead, but choose a medium-milled variety, and if you don’t have peas you can use sweetcorn or vice versa. Before you begin, it’s worth drying all the veggies on kitchen paper to prevent them from leaking moisture into the cornbread.
Tip the batter into the prepared tin, pan or skillet and sprinkle some extra jalapenos on top.
Once the bread is cooked, remove it from the oven and leave it to cool a little in the tin, before cutting it into squares and serving.
© Lorraine Pascale, 2017. Images: © Myles New, 2017.