How to Make Jalapeno Cornbread
What You Need
1 cup whole grain corn meal
1 tablespoon sugar
¾ teaspoon salt
½ teaspoon baking soda
1 2/3 cup buttermilk
2 beaten eggs
1 cup cream style corn
1/3 cup Extra Virgin Olive Oil or melted bacon grease
1 or more jalapeno peppers, seeded and chopped
1 cup grated cheddar cheese
Prepare the pan and oven: Arrange a rack in the middle of the oven and heat to 375°F. Grease a standard 9x13x2 baking dish with oil or spray it with cooking spray.
Mix the dry ingredients: Whisk the cornmeal, sugar, salt, and baking soda together in a large bowl; set aside.
Mix the wet ingredients: Whisk the buttermilk and eggs together in a medium bowl until combined.
Fold the wet ingredients into the dry: Pour the wet ingredients into the dry and mix with a wooden spoon or rubber spatula until just combined. Some lumps are fine.
Fold in mix-ins: Fold in the corn, peppers, and cheese gently until distributed. Four or five folds is all it should take.
Fill the pan and bake: Pour the batter into the prepared pan and bake. Bake until the cornbread is golden brown around the edges and a toothpick inserted into the center of the cornbread comes out clean, about 30 minutes.
I always use my cast iron skillet for cornbread. I get the skillet hot on the burner of the stove, then add a tablespoon or so of olive oil to the skillet, swirl the oil around to cover the bottom of the skillet. Immediately pour in the batter and put the hot skillet into the preheated oven.
Storage: Store leftover in an airtight container in the refrigerator for up to 5 days. Also can be frozen, then thawed at room temperature.