Jalapeno & Pea Cornbread


Preparation info

  • Difficulty


  • Serves


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By Lorraine Pascale

Published 2017

  • About

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.


  • 200 g cornmeal
  • 100 g plain or spelt flour
  • 2 tsp bicarbonate of soda
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 egg
  • 400 ml whole milk
  • 25 g butter, melted, plus extra to grease
  • 70 g sweetcorn (tinned or frozen and thawed)
  • 50 g frozen peas, thawed
  • 1 tbsp jalapenos, chopped, plus extra for the top (I use the ones in a jar, drained)


  • 20cm round springform tin or 1.2 litre ovenproof frying pan or skillet


Preheat the oven to 200°C (fan 180°C/400°F/gas 6) and grease the tin, pan or skillet. Place all of the ingredients in a bowl and mix together to form a wet batter.

Tip the batter into the prepared tin, pan or skillet and sprinkle some extra jalapenos on top. Bake for 25–35 minutes, or until a skewer inserted into the centre of the cornbread comes out clean.

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.