Feta and jalapeño cornbread
The Wild West is only half an hour away with this crowd-pleasing, savoury-meets-
sweet cornbread that makes the perfect accompaniment to a big bowl of warming
chilli or on its own with lashings of butter.
Serves 8–10
Preparation time 15 minutes
Baking time 30–35 minutes (see Cook’s note)
Ingredients
1 cup plain our
1 cup polenta
1 tsp baking powder
½ tsp bicarbonate of soda
¼ cup brown sugar
1 cup buttermilk
2 large eggs, lightly beaten
125g butter, melted and cooled
¾ cup sliced pickled jalapeños
100g feta, crumbled
Butter, to serve
Method
1. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 5 minutes and press START, do not close the lid. Allow the
pot to heat.
2. Sift the our, polenta, baking powder and bicarb into a bowl, add the brown sugar. Make a well in the centre and add the
buttermilk and the eggs. Mix well. Fold in half the melted and cooled butter.
3. Spray the heated pot with canola oil and pour in the batter. Scatter the jalapeños and the feta over the surface. Pour over
the remaining butter.
4. Close the lid. Now select BAKE program, set time for 30 minutes and press START.
5. When cooking is complete, remove the lid. Stand for 5 minutes. Using heat-proof mitts, remove the inner pot. Place a
plate over the top and invert the pot. Flip cornbread onto a wooden board. Cool for 5 minutes before cutting into pieces.
Serve with butter. Cornbread is best eaten on the day it is made.
Cook’s note
In some instances the cornbread may require a few extra minutes of baking time. Bread should be rm to touch and
when a skewer is inserted in the centre it should come out clean.
If bread appears doughy, select BAKE program, set time for 10 minutes and press START. Check after 5 minutes, cancel
remaining time if necessary.
Bake
Set valve to
“Bake” position.
Sauté
Do not close the
lid during sauté.
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