Jalapeno Cheddar Cornbread
Jalapeno Cheddar Cornbread
Ingredients
1 c. cornmeal
1 c. flour
¼ c. sugar
1 t. baking powder
½ t. baking soda
¼ t. salt
1 c. buttermilk (may use regular milk)
1/3 c. butter, melted
¼ c. oil
2/3 c. cheddar cheese, grated
2 jalapeno peppers, minced
or 3T. minced pickled jalapeno peppers
Instructions
Preheat oven to 425 degrees. Spray the bottom of a muffin pan or an 8×8” cakepan.
In a large bowl, combine the cornmeal, flour, sugar, baking powder and soda, and salt; stir with a whisk.
In a separate bowl, combine the buttermilk, egg, and oil; stir with a whisk.
Add milk mixture to cornmeal mixture; stir until just moistened. Fold in the cheese and jalapenos.
Spoon batter into prepared pan. Bake for 5 minutes. Reduce heat to 350 degrees. Bake for another 10-15 minutes or until the bread springs back when touched. Cakepan cornbread will take a little longer.
Remove muffins from pan and allow to cool.
Serve with honey butter.