Cheddar and jalapeño quark cornbread recipe
A warming centrepiece, perfect for any family meal or gathering.
Using quark as an alternative to crème fraiche reduces the total number of calories by 20%, meaning that it's healthier - but you can use crème fraiche if you can't get hold of quark.
Ingredients
- 150 g Cheddar cheese, grated
- 400 g cornmeal, fine
- 2 tsp baking powder
- 1 pinch sea salt
- 250 g quark cheese
- 275 g canned sweetcorn, puréed
- 175 g vegetable oil
- 2 medium free-range eggs, beaten
- 1 onion, diced
- 60 g brined jalapeño peppers, chopped
- 5.3 oz Cheddar cheese, grated
- 14.1 oz cornmeal, fine
- 2 tsp baking powder
- 1 pinch sea salt
- 8.8 oz quark cheese
- 9.7 oz canned sweetcorn, puréed
- 6.2 oz vegetable oil
- 2 medium free-range eggs, beaten
- 1 onion, diced
- 2.1 oz brined jalapeño peppers, chopped
- 5.3 oz Cheddar cheese, grated
- 14.1 oz cornmeal, fine
- 2 tsp baking powder
- 1 pinch sea salt
- 8.8 oz quark cheese
- 9.7 oz canned sweetcorn, puréed
- 6.2 oz vegetable oil
- 2 medium free-range eggs, beaten
- 1 onion, diced
- 2.1 oz brined jalapeño peppers, chopped
Details
- Cuisine: American
- Recipe Type: Bread
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 40 mins
- Serves: 10
Step-by-step
- Preheat the oven to 180C/fan 160C/gas mark 4. Lightly oil and line a 20cm round cake tin.
- Place the cornmeal, baking powder and salt in a large bowl and mix together.
- Place the sweetcorn in a large jug and use a stick blender to process until puréed but not completely smooth. Add the quark, vegetable oil, eggs, onion and half the jalapeño peppers and mix together.
- Add the wet ingredients to the cornmeal, mixing until there are no lumps. Pour half the mixture into the cake tin and sprinkle over half the grated cheese.
- Top with the remaining mixture and add the rest of the cheese and jalapeños.
- Bake for 35-40 minutes, or until golden on top and a skewer comes out clean.
This recipe was devised by the Fabulous Baker Brothers for the Lake District Dairy Co.
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