Cheesy Corn & Jalapeño Cornbread


Recipe by Lena Gladstone 

dry mix
1 c all purpose flour
2 tbsp sugar
2 tsp baking powder
1⁄2 tsp baking soda
Wet Mix
1⁄2 c unsalted butter melted
1 c buttermilk
2 large eggs whisked at room temperature
Mix Ins
1 1⁄2 c shredded cheddar cheese
1 jalapeno seeded and diced (leave a few for topping)
3 tbsp butter

1. Preheat the oven to 400F.

2. Grease a 9x9 baking dish with butter, make sure to get the sides.

3. Mix dry ingredients in a bowl. In another bowl mix wet ingredients.

4. Add dry ingredients a little at a time into the wet ingredients. Mix well to combine.

5. Add mixture to baking dish, spread with a spatula, top with some jalapeno slices on top.

6. Bake for 28-32 minutes or when a toothpick comes out dry when testing the center. Every oven is different so the timing will vary.

7. Remove from the oven, top with a few tablespoons of butter, spread it. Serve with honey. Enjoy!