Jalapeño-Cheddar Corn Bread
- 1 cup finely ground cornmeal
- 1 cup all-purpose flour
- 1 Tbs. baking powder
- 1 tsp. salt
- 1/4 tsp. cayenne pepper
- 1/4 cup sugar
- 1/4 cup finely chopped seeded jalapeño peppers
- 3/4 cup grated sharp cheddar cheese
- 1 egg
- 1 cup buttermilk
- 4 Tbs. (1/2 stick) unsalted butter, melted
In a large bowl, stir together the cornmeal, flour, baking powder, salt, cayenne, sugar, jalapeños and cheese. Make a well in the center.
In another bowl, whisk together the egg, buttermilk and melted butter until just blended. Pour the egg mixture into the well in the cornmeal mixture and fold gently until the batter is blended and no lumps remain.
Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center of the corn bread comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for at least 15 minutes before serving. Cut the corn bread into wedges and serve. Serves 8 to 10.