Jalapeño Cornbread

Preheat oven to 190 °C.

Mix salt, flours, baking powder and sugar in a baking bowl, press a bulge in the center. Pour in beaten eggs, melted butter and milk and mix everything together to form a smooth dough. Fold in chili, corn kernels and the grated cheese.

Pour the dough into a lightly greased loaf pan and smooth the top.

Bake the bread in a hot oven for 25 minutes, until golden brown and no longer yields to pressure.

Remove the jalapeño cornbread from the heat, let it cool a little in the pan, then turn it out, cut it into slices and serve it to the table still warm with butter.

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