JALAPENO CORNBREAD WITH CORN RECIPES

For the chilli, put a large saucepan on the hob on a high heat.

Add the oil and once it is hot add the garlic and cinnamon. As soon as the garlic is brown, add the beef mince and cook until browned all over. If there is a lot of fat in the pan after the mince has cooked, spoon some out.

Add the yeast extract, salt and tomato purée. If you are not a fan of the old yeast extract, I assure you it’s not that bad – it gives the chilli a richer flavour, and you won’t be able to tell it’s there.

Cook for a few minutes, then stir in the ground cumin and coriander and cook for about 5 minutes more.

Add the grape juice and tinned tomatoes and stir, then add the drained kidney beans. Pop a lid on the pan and leave to cook on a medium heat for at least 1 hour. Stir occasionally to check whether it’s catching on the base. If it is, just turn the heat down.

Now for the cornbread. Preheat the oven to 200°C/180°C fan/gas mark 6. Grease the base of a 23cm square cake tin and line with baking paper.

Put the flour, cornmeal, salt, baking powder and sugar into a large mixing bowl and stir to combine. Make a well in the centre and add the milk, beaten eggs and melted butter. Using a hand-held mixer, beat the mixture until it has a cake batter-type consistency.

Pour into the prepared tin and level the surface. Spread over the jalapeños and sprinkle over the grated cheese. Bake in the oven for 40–45 minutes.

Leave to cool in the tin for 10 minutes, then take out and cut into squares. Stir the coriander into the chilli and rootle through to take out the cinnamon stick. Be sure to get rid of that! Now you are good to go.