This cornbread is great served grilled alongside your favourite Mexican inspired dish!

Makes 8 Slices

Ingredients

50g butter

1 small onion, chopped

225g fine cornmeal

140g plain flour

1 tbsp sugar

2 tsp baking powder

1½ tsp salt

568ml buttermilk, (or same quantity semi-skimmed milk with a squeeze of lemon juice)

2-4 jalapenos/ green chillies, chopped

200g cheddar, grated

Method

Firstly, preheat the oven to 210C fan/ 220C, then line a 23cm cake tin or ovenproof frying pan. Next, Melt the butter in a separate frying pan. Cook the onion over a gentle heat for 5 mins until softened.

Meanwhile, tip all the dry ingredients into a large mixing bowl. Beat together the buttermilk and eggs in a separate bowl, then stir in the buttery onions. Pour over the dry ingredients and mix together until just combined and you have a batter.

Pour the batter into the cake tin or frying pan and smooth the top. Bake for 25 mins until golden and a skewer inserted in the centre comes out clean. Cool in the pan for 10 mins, then turn out, cut into wedges and serve.