JALAPENO BUTTERMILK CORNBREAD
![Jalapeño-Cheddar-Cornbread-baked a pizza sitting on top of a pan on a table](https://www.kitchenonfire.com/wp-content/uploads/sites/5736/2021/01/Jalapeno-Cheddar-Cornbread-baked.jpg?w=1000&h=1000)
A fun take on a take on traditional cornbread!
Ingredients
1 cup cornmeal, fine or medium
1 cup all-purpose flour, or substitute a gluten free “flour” mixture
2 teaspoon baking powder
½ teapoon baking soda
1 tablespoon sugar
1 teaspoon Salt
2 eggs, large, beaten
2/3 cup buttermilk
1 cup milk
3 tablespoons butter, melted
1/4 cup jalapeno, seeds removed, chopped fine
1/4 cup corn kernels optional: fresh, or frozen and thawed
Directions
• Preheat oven to 425˚F.
• In a large bowl, whisk together the dry ingredients, including jalapenos and corn if using, until well combined. Form a well in the middle of the mixture. Add eggs, buttermilk, and milk until just combined. Stir in the melted butter until all ingredients are well incorporated.
• Pour batter into pan and bake for 25 minutes until golden brown and slightly cracked on the surface. Remove from oven. Allow to cool for 5-10 minutes. Invert onto a plate to remove from the pan, slice, and serve.
Equipment
• Large bowl
• Whisk
• Wooden spoon or spatula
• 9-inch baking pan
• Pastry brush
Serves 10-12 people