Cheddar and jalapeno quark cornbread recipe Recipe

Name: Cheddar and jalapeno quark cornbread recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g (5.3oz) cheddar cheese, grated; 400 g (14.1oz) cornmeal, fine; 2 tsp baking powder; 1 pinch sea salt; 250 g (8.8oz) quark cheese; 275 g (9.7oz) canned sweetcorn, pureed; 175 g (6.2oz) vegetable oil; 2 medium free range eggs, beaten; 1 onion, diced; 60 g (2.1oz) brined jalapeno peppers, chopped

Servings: persons

150 g (5.3oz) cheddar cheese, grated
400 g (14.1oz) cornmeal, fine
2 tsp baking powder
1 pinch sea salt
250 g (8.8oz) quark cheese
275 g (9.7oz) canned sweetcorn, pureed
175 g (6.2oz) vegetable oil
2 medium free range eggs, beaten
1 onion, diced
60 g (2.1oz) brined jalapeno peppers, chopped

1
Preheat the oven to 180C/fan 160C/gas mark 4.
2
Lightly oil and line a 20cm round cake tin.
3
Place the cornmeal, baking powder and salt in a large bowl and mix together.
4
Place the sweetcorn in a large jug and use a stick blender to process until pureed but not completely smooth.
5
Add the quark, vegetable oil, eggs, onion and half the jalapeno peppers and mix together.
6
Add the wet ingredients to the cornmeal, mixing until there are no lumps.
7
Pour half the mixture into the cake tin and sprinkle over half the grated cheese.
8
Top with the remaining mixture and add the rest of the cheese and jalapenos.
9
Bake for 35-40 minutes, or until golden on top and a skewer comes out clean.

1008

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 150 g (5.3oz) cheddar cheese, grated, 400 g (14.1oz) cornmeal, fine, 2 tsp baking powder, 1 pinch sea salt, and more.

Yes, Cheddar and jalapeno quark cornbread recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheddar and jalapeno quark cornbread recipe

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