Ingredients

The following ingredients have 4 Servings
  • 1/2 cup cornmeal
  • 1 1/2 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/3 cup vegetable oil
  • 2 eggs (beaten)
  • 1 1/4 cup buttermilk
  • 1 jalapeno (medium, chopped, seeds removed)
  • 3/4 cup cheddar cheese (shredded)

Instruction

  • Preheat the oven to 375. Lightly grease a 9 or 10 inch cake pan or cast iron skillet, and set aside. Whisk together the cornmeal, flour, sugar, baking powder, and salt in a medium bowl.
  • Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain. Fold in the chopped jalapeños and cheddar cheese.
  • Bake for 40-45 minutes, or until a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let stand a few minutes before serving.