Jalapeño-Cheddar Corn Bread
Ingredients
- 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
Directions
Preheat an oven to 400°F. Grease a 10-inch cast-iron fry pan.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.
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Rated 4 out of
5
by
bwbradley from
Simple and Tasty
Tried this for dinner last night, and will definitely make it again. We thought the balance of peppers and cheese was just about right. I baked it in a pie plate.
A few changes: I don't like sweet cornbread, so I reduced the amount of sugar to only 1 TBS. The final bread was not really well-browned on top (maybe because not enough sugar?), but a sprinkle of grated cheese would easily fix that.
Date published: 2014-05-26