Jalapeno-Cheddar Cornbread
This is an easy recipe that makes way too much cornbread for two self-respecting people to eat by themselves. Luckily for you I have no self respect. Mix some dry ingredients together, throw some wet ones in the mix, then add jalapenos and some cheese, bake, and you’re done! It’s adapted from a recipe from America’s Test Kitchen for Golden Northern Cornbread.
Ingredients
- 2 eggs
- 2 tbsp unsalted butter, melted
- 4 ounces of cheddar, shredded
- 2 jalapenos, minced (I take out the seed pods but leave most of the ribs in there)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2/3 cup buttermilk
- 2/3 cup whole milk
Start by cranking up the oven to 425 degrees and greasing up a nine-inch square baking pan (use butter, spray, whatever you want).
Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Crack the eggs into a well in the middle of the dry ingredients and slowly incorporate the egg into the mix. Then add the milk and buttermilk and incorporate them into the rest of the ingredients. Add the butter and bring everything to a cohesive batter. Add the jalapenos and cheese and make sure they’re evenly distributed.
Pour everything into the baking pan and bake for about 25 minutes. Keep an eye on it. You’ll know it’s ready when the edges start to brown and recede from the sides of the pan and the top looks like it’s golden brown. Take it out, let it chill for a bit, then dig in.
