Jalapeno Cheddar Cornbread

• servings: 12 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

1 cup all-purpose flour

1 cup cornmeal

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

½ cup butter, (melted and slightly cooled)

½ cup sugar

1 large egg

1 cup buttermilk

8 ounces sharp white cheddar, (freshly grated)

⅔ cup chopped pickled jalapeños

Directions

Preheat the oven to 375 degrees F. Spray a 9x9 inch pan with nonstick baking spray.

In a small bowl, whisk together the flour, cornmeal, baking powder, soda and salt.

In a large bowl, whisk together the melted butter and sugar. Whisk in the egg and the buttermilk. Add the dry ingredients and mix until just combined.

Stir in the grated cheese and jalapeños.

Spread the mixture in the pan. Bake for 20 to 25 minutes, or until set and golden on top.

Let cool slightly before serving!