Cheddar Corn Bread with Jalapeño & Peach Cream Cheese Spread

A golden, cheesy scone-style cornbread—perfect for winter snacking or served as a starter. Spicy, sweet, and seriously moreish thanks to Fancy Hank’s Jalapeño & Peach Hot Sauce.

Serves: 2–4

Prep Time: 10 mins

Cook Time: 14 mins

Ingredients:

• 100ml Fancy Hank’s Jalapeño & Peach Hot Sauce
• 1 cup cornmeal
• ½ cup plain flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 115g sharp cheddar, grated
• ½ cup corn kernels (frozen or fresh)
• 2 spring onions, finely sliced
• 1 large egg
• ½ cup Greek yoghurt
• ¼ cup unsalted butter, cubed
• 3 tablespoons honey
• 200g cream cheese

Method:

1. Preheat oven to 210°C (fan forced).
2. Let cream cheese sit out to soften at room temperature.
3. In a large mixing bowl, combine cornmeal, plain flour, baking powder, baking soda, a pinch of salt, grated cheddar, spring onions, and corn.
4. Add butter and rub it into the flour mix using your fingertips until it resembles coarse breadcrumbs.
5. Stir in the egg, followed by the Greek yoghurt and honey. Mix gently until a dough forms.
6. Turn the dough out onto a floured surface. Knead lightly (just three folds will do) and press into a 6–8 inch round.
7. Cut into 6 wedges and place on a greased baking tray.
8. Bake for 14 minutes or until golden brown on top.
9. While the corn bread is baking, place the cream cheese in a bowl and beat with a spoon or spatula until smooth.
10. Stir in Fancy Hank’s Jalapeño & Peach Hot Sauce until well combined.

To Serve:

Slather warm cheddar corn bread with the spicy cream cheese spread. Best enjoyed fresh out of the oven with an extra drizzle of hot sauce, if you dare.

Perfect Pairing: This one’s a match made in BBQ heaven with a smoked brisket or as a sidekick to your next BBQ platter.

Fancy Hank’s Jalapeño & Peach Hot Sauce adds the kick, grab a bottle online or find it in a stockist near you.