Jalapeno Cheddar Cornbread Recipe

Ingredients

1 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon sugar
1 cup canned cream-style corn
1 medium onion, chopped
2 or more (to taste) chopped, seeded jalapeno peppers
1/4 pound sharp Cheddar cheese, finely shredded
1/2 cup vegetable oil
2 eggs, slightly beaten
1 cup buttermilk

Preparation

Step 1

Preheat oven to very hot - 450 degrees. Grease an 8-inch oven-proof skillet. (I use my grandmother's old iron skillet and serve the cornbread in it.)

In mixing bowl, combine dry ingredients. Stir in corn and next 3 ingredients. Combine remaining ingredients, add to dry ingredients, and stir only until dry ingredients are moistened.

Turn into skillet. Bake 25-30 minutes or until lightly browned. Remove from oven and let stand for at least 5 minutes before cutting into it.