Heatless jalapeño-style peppers bring green flavour to a tender savoury cornbread.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 100 g Nadapeño peppers, seeded and diced
- 150 g fine cornmeal
- 100 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 250 ml milk
- 60 ml neutral oil
- 100 g cheddar, grated
Method
- Heat oven to 200°C / 400°F. Line a 20 cm square tin.
- Mix cornmeal, flour, baking powder and salt. Whisk eggs, milk and oil separately; combine gently.
- Fold in peppers and cheddar. Bake 22–25 minutes until a centre skewer comes out without wet batter. Rest 10 minutes before cutting.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Biquinho Whipped Feta with Lemon and Parsley
- Zebrange Mango Salsa for Black Bean Tacos
- Roasted Habanada and White Bean Dip
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
