Jalapeño Cornbread #2

Ingredients

• 2 tsp oil
• 1 C all-purpose flour
• 1 C cornmeal
• 2 tbs granulated sugar
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 C buttermilk
• ½ C butter melted
• 2 large eggs
• 1½ C shredded cheddar cheese divided
• ½ C creamed style corn
• 2 jalapeños seeded and diced (optional extra slices for top)

Directions

1. Preheat Pan: Add oil to a 10" cast-iron skillet (or grease a 9x9" pan with spray), place in the oven, and preheat to 400°F.
2. Mix Dry: In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt.
3. Add Wet: Stir in buttermilk, melted butter, and eggs until just combined.
4. Fold In: Gently fold in 1 cup cheese, corn, and diced jalapeños.
5. Assemble: Carefully remove the hot skillet, swirl oil up the sides, and pour in batter. Top with sliced jalapeños and remaining ½ C cheese.
6. Bake: Bake 20-25 minutes, until a toothpick inserted in the center comes out clean.
7. Rest & Serve: Cool in the pan 10 minutes before slicing and serving.

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