Cheesy Jalapeno Cornbread
This cornbread is sooo moist--the key is the buttermilk plus the cream style corn. Leave out the jalapenos for a milder version.
1 (8 ounce) can cream style corn
1 cup yellow cornmeal
2 eggs, lightly beaten
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking soda
3/4 cup buttermilk
1/4 cup canola oil
1 cup sharp Cheddar cheese, grated
1 jalapeno pepper, seeded and diced
1 tablespoon butter
Adjust oven rack to center position. Preheat oven to 400 degrees.
In a mixing bowl, combine corn, cornmeal, eggs, salt, sugar, baking soda, buttermilk, oil, jalapeno peppers, and 1/2-cup grated cheese.
Melt butter in a 9x9 square baking dish or a 9-inch cast-iron frying pan. Tilt baking dish or pan to evenly distribute melted butter. Pour cornbread mixture into the baking dish or pan and sprinkle with remaining cheese. bake until golden, about 25-30 minutes.
Serves 6 to 8
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