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Halloumi and Jalapeño Corn Bread

A delicious twist on an American classic – you can substitute the Jalepeño for green capsicum if you prefer.

This tropical, fruity white blend matches brilliantly with the salty Halloumi and the Jalapeño spice.

Corn Bread

Recipe

  • INGREDIENTS
  • 240g polenta
  • 180g plain flour
  • 2 tsp baking powder
  • 1/2 tsb bicarbonate of soda
  • 3 tsp flakey sea salt
  • 2 fresh jalapeño peppers
  • 220g Halloumi (1 normal size pack)
  • 3 fresh corn on the cob
  • 1 tbsp honey – heaped
  • 100g butter
  • 2 eggs plus one egg yolk
  • 300ml buttermilk
  • 3 tbsp sesame seeds (black or white)
  • Pre-heat oven to 200.
  • Mix the polenta, flour, baking powder, bicarb and salt in a mixing bowl.
  • Dice the jalapeños and cut the Halloumi into 1cm sq and add to the bowl.
  • Cut the corn off the cob (slice down each side as close to the core as possible).  Whizz the corn in a blender until totally smooth.
  • Cook the corn purée in a saucepan until it’s very thick – like a dry mashed potato (about 10 mins stirring continuously).
  • Turn off the heat and add the honey, butter (minus 10g for later), add the buttermilk and eggs and whisk until totally combined.
  • Fold the wet mixture into the dry mixture until combined but don’t overwork as the bread will become heavy.
  • Take an ovenproof frying pan or casserole and melt the 10g butter and spread it around the pan and edges.
  • Pour the mixture into the pan and smooth out the top.
  • Sprinkle with sesame seeds and bake for around 25mins – use a skewer to check when ready.  This time mine took about 30 mins.

Serve a slice with butter on its own or this is also a great accompaniment to soups.  Enjoy!

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