Cheddar and jalapeno quark cornbread recipe

• 150 g (5.3oz) cheddar cheese, grated
• 400 g (14.1oz) cornmeal, fine
• 2 tsp baking powder
• 1 pinch sea salt
• 250 g (8.8oz) quark cheese
• 275 g (9.7oz) canned sweetcorn, pureed
• 175 g (6.2oz) vegetable oil
• 2 medium free range eggs, beaten
• 1 onion, diced
• 60 g (2.1oz) brined jalapeno peppers, chopped

1. Preheat the oven to 180C/fan 160C/gas mark 4.
2. Lightly oil and line a 20cm round cake tin.
3. Place the cornmeal, baking powder and salt in a large bowl and mix together.
4. Place the sweetcorn in a large jug and use a stick blender to process until pureed but not completely smooth.
5. Add the quark, vegetable oil, eggs, onion and half the jalapeno peppers and mix together.
6. Add the wet ingredients to the cornmeal, mixing until there are no lumps.
7. Pour half the mixture into the cake tin and sprinkle over half the grated cheese.
8. Top with the remaining mixture and add the rest of the cheese and jalapenos.
9. Bake for 35-40 minutes, or until golden on top and a skewer comes out clean.

cheddar cheese, cornmeal, baking powder, salt, quark cheese, sweetcorn, range eggs, onion, jalapeno peppers

Taken from www.lovefood.com/guide/recipes/46452/cheddar-and-jalapeo-quark-cornbread-recipe (may not work)