Jalapeno Jack Cornbread

By Shaylie

Zest Factor: Mild • Yield: 6 to 8 servings

Ingredients

• 1 1/2 cups yellow cornmeal
• 1/2 cup all purpose flour
• 2 tablespoons sugar
• 1/2 cup minced canned jalapeiios or
• 1/4 cup fresh jalapeno slices
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups buttermilk
• 2 eggs, beaten
• 2 teaspoons jalapeno hot sauce
• 3 tablespoons butter, melted
• 4 ounces grated pepper jack cheese

Preparation

Step 1

Preheat oven to 425°. Butter an flinch square baking pan. In a large bowl, mix cornmeal, flour, sugar,
jalaperios, baking powder, baking soda and salt. In a bowl, mix buttermilk, eggs, hot sauce, butter and
grated cheese. Pour into the buttered pan. Bake until firm to the touch, about 30 minutes. Let cool, and serve.