Jalapeno Corn Bread

1 tbsp butter, melted for the cake pan/skillet
225 g cake flour
150 g polenta
100 g sugar
2 tsp baking powder
1/2 tsp salt
250 g creamed corn (canned)
125g unsalted butter, melted
2 large eggs, whisked
185 ml milk, at room temperature
1 large jalapeno, thinly sliced

Preheat oven to 190C.
Brush a 25cm cake tin or skillet with 1 tbsp melted butter.
Add the cake flour, polenta, sugar, baking powder, and salt to a large bowl and whisk to combine.
Add the creamed corn, melted butter, eggs, and milk to the dry ingredients, and mix until combined.
Pour the batter into the prepared pan and use the back of a spoon to smooth the top.
Bake for 30-35 minutes, or until a skewer inserted into the middle comes out clean.
Allow to cool for 10 minutes in the cake pan before placing it on a serving board.
Serve warm, with lashings of butter and honey. Enjoy!

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