Stuffed Jalapeño Cornbread


Ingredients:

6 large, fresh jalapeño peppers

60g feta

2 Tbl slivered almonds

1 cup Tio Pablo Masa Harina

1 cup yellow corn meal

2 cups milk

2 eggs

1 ½ tsp baking powder

1 tsp salt

½ cup grated tasty cheese

Plain yoghurt to garnish

Directions:

Slice each jalapeño on one side into a “T” – horizontally alongside the stem and then down along the base – leaving the opposite side intact.

De-seed each one and stuff with feta and slivered almonds.

In a large bowl, mix through the masa, corn meal, baking powder and salt.

In another bowl, mix through the milk and eggs. Pour the wet ingredients into the dry and blend through until smooth.

Pour ½ of the mixture into a greased 8 x 8 inch baking dish and place stuffed peppers atop, lined up in a row . Pour remaining mixture on top.

Sprinkle on tasty cheese and bake, covered with aluminum foil for about ½ hour.

Remove foil and bake at 180ºC for about 15 more minutes until brown on top. Serve with plain yoghurt.

Serves 4.