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Breads


2 ½ cups all-purpose flour
1 ½ cups yellow cornmeal (not mix)
1/3 cup granulated sugar
2 tablespoons baking powder
2 ½ teaspoons salt
1 ½ teaspoons garlic powder
2 cups buttermilk
4 large eggs
1 cup unsalted butter melted
10 ounces frozen sweet corn thawed
3 cups shredded sharp cheddar cheese
3-4 large jalapenos diced (about ¾ cup)

Preheat the oven to 350 degrees F. Set out a 9 X 13 inch baking dish and spray it with nonstick cooking spray.

Dice the jalapenos and shred the cheese. (If you are sensitive to heat, seed the jalapenos before dicing, otherwise leave the seeds in.)

Set out a large mixing bowl. Add the flour, cornmeal, sugar, baking powder, salt, and garlic powder.

Mix well. Then whisk in the buttermilk, eggs, and melted butter. Whisk until smooth.

Fold the thawed sweet corn, 2 cups of cheddar cheese, and the diced jalapenos into the batter. Mix well.

Scoop the batter into the cast iron skillet or baking panand sprinkle the remaining 1 cup shredded cheese over the top.

Bake for 40-50 minutes. The center should no longer jiggle when you shake the pan. (You can insert a toothpick into the center to make sure it’s fully baked. If the toothpick comes out dry, remove from the oven.)

Try with gouda or pepper jack cheese as well.
Leftover cheesy cornbread with jalapenos will keep well for up to 3-4 days. Wrap tightly in cling wrap or keep in an airtight container at room temperature.

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