Jalapeño Cheddar Cornbread

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1 1/4 cups buttermilk
• 2 large eggs
• 1/3 cup melted butter, plus 1 tbsp for the pan
• 1 cup shredded sharp cheddar
• 2 jalapeños, seeded and minced

Steps

1. Heat the oven to 400°F. Put 1 tbsp butter in a 9-inch square pan or 10-inch cast-iron skillet and put it in the oven to heat.
2. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt.
3. In another bowl whisk the buttermilk, eggs and melted butter. Stir into the dry mix until just combined, then fold in the cheese and jalapeños.
4. Pour into the hot pan and bake 20 to 25 minutes, until golden and a toothpick comes out clean.
5. Cool 10 minutes before cutting.

TipLeave a few jalapeño seeds in if you like more heat.