Cornbread with cheddar, feta, and jalapeno

So I made this cornbread for a friend from Mexico, which means the pressure was definitely on.

And honestly, he wasn’t blown away by it. The main feedback was that the filling felt a bit too modest. It could have done with more corn, more jalapeños, and more spring onion to really bring it to life. The flavour combination itself works, but it needs to be bolder and more generous.

“Tasty but wouldn’t choose it again”

When I made this before, I rated it a 6 out of 10. Without any adjustments, I would probably still agree with that score. But with some of these tweaks, I genuinely think it has the potential to reach a 7.5 out of 10. So I am actually quite keen to give it another try and see if it improves with a bit more generosity in the filling.

Let me know if you’d make this or, if you already have, whether you’d make it again!

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