Cheddar-Jalapeño Cornbread

Cheddar-Jalapeño Cornbread

Karri Perry: Blue Ribbon Kitchen

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2/3 cup corn meal

1 cup buttermilk 

2 large eggs-beaten

1/2 cup packed brown sugar

1/2 cup vegetable oil

1/2 cup medium/mild deli-style jarred jalapeños-chopped

1-2 Tablespoons jalapeño juice

1 generous cup shredded cheddar cheese

2 Tablespoons butter for skillet

This cornbread can be made in a  buttered 10-12 inch cast iron skillet or in a buttered 8x8 casserole dish.  

Heat oven to 375 degrees.  Melt butter in the skillet or casserole dish, set aside.

In a medium mixing bowl add the flour, salt, baking powder and baking soda, stir.  Set aside.

In a second medium bowl, add the corn meal, and the buttermilk-stir to moisten.

Add the sugar, eggs, and the oil, stir to combine.  

Fold in the chopped jalapeños, and 1-2 tablespoons of jalapeño juice.

Add the wet mixture to the flour mixture.  Mix gently, to combine.  

Fold in the cheddar cheese.  

Pour the cornbread batter into the buttered prepared dish or skillet.

Bake on the middle rack of a preheated 375 oven for 25 minutes (for cast iron skillet) or 28-32 minutes (for casserole dish) bake until the top is browned and golden.  To check bread, make sure a toothpick comes out cleanly from the center.