Corn Bread With Cheese And Sun-Dried Tomatoes - cooking recipe

Ingredients

1 cup plus 2 tsp cornmeal
2 1/2 cups self-rising flour
2 tsp baking powder
4 tbsp (1/2 stick) cold butter, chopped
1 cup buttermilk
1 None egg
1 cup grated Cheddar cheese
1/3 cup chopped drained sun-dried tomatoes packed in oil
2 tbsp sliced jalapenos, chopped

Preparation

Preheat the oven to 350\u00b0C. Grease an 8 x 4 inch loaf pan.
Sift 1 cup of the cornmeal, flour and baking powder into a large bowl. Rub in the butter until coarse crumbs form. Mix the buttermilk and egg. Add to to the dry ingredients. Beat with an electric mixer until well blended. Fold in the cheese, tomatoes and jalapenos. Turn dough out onto a floured surface; knead for 5 mins or until smooth. Using floured hands, shape dough into 6 balls (dough should be quite soft). Place balls, side by side, in prepared pan. Sprinkle tops with remaining 2 tsp cornmeal.
Bake for 25-30 mins or until risen and golden. Serve warm with butter.