This cornbread packs a little heat along with the sweet! It’s also great with corn added to the mix. To keep the cornbread tender make sure not to over mix the batter and don’t combine the wet and dry ingredients until just before you are ready to bake it.
Ingredients
* 1 cup yellow cornmeal
* 1/2 cup all-purpose flour
* 1/4 cup sugar
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 2 teaspoons kosher salt
* 2 large eggs
* 1 cup milk
* 3 jalapenos, seeded and minced
* 1/2 cup sharp cheddar, shredded
* 1 tablespoon lard or olive oil
Directions
Heat the oven to 375 degrees. Place a 9” or 10” cast iron pan or pie tin in the oven to preheat.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat the eggs with the milk. Add the wet ingredients to the dry ingredients and stir until almost combined, maybe 4 or 5 strokes. Fold in the jalapenos and cheese. Do NOT over stir! Add the fat to the hot pan and allow to melt. Pour the batter into the hot pan. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Serve warm in wedges.
Source: Melissa Vance, JBG Contributor