Sweet Jalapeño Cornbread
Ingredients
- ⅔ cup butter, softened
- ¾ cup white sugar
- 1 ⅓ cups cornmeal
- 1 ⅔ cups all-purpose flour
- 3 tbsp cornstarch
- 1 tbsp baking powder
- 1 ½ tsp salt
- ½ tsp black pepper
- 2 large eggs
- 1 ⅔ cups milk
- 1-2 fresh jalapeño peppers, deseeded and finely chopped
- 1 cup grated cheddar cheese
Instructions
- Preheat the oven to 200°C (400℉). Grease a 9x13 inch baking pan.
- In a large bowl, beat the softened butter and sugar together until smooth. In another bowl, combine the cornmeal, flour, baking powder, and salt. In a third bowl, stir together the eggs and milk. Gradually pour ⅓ of the milk mixture and ⅓ of the flour mixture into the butter mixture, whisking until just combined. Repeat with the remaining ingredients, then stir in the jalapeño peppers. Spread the batter evenly into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Allow the cornbread to cool in the pan for 10 minutes before slicing.