South Of The Border Jalapeno Cornbread Recipe

Ingredients for South Of The Border Jalapeno Cornbread

• 1 ½ cups cornmeal
• Old Cheddar Cheese
• All Purpose Flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• 2 large eggs
• Creamed Corn
• 1 cup buttermilk
• Vegetable Oil
• Pickled Jalapeno Peppers

How to Make South Of The Border Jalapeno Cornbread

1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan or cast iron skillet.
2. In a large bowl, whisk together 1 ½ cups cornmeal, 1 cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 cup shredded cheddar cheese.
3. In a separate bowl, whisk together 2 large eggs, 1 cup creamed corn, 1 cup buttermilk, ¼ cup vegetable oil, and ½ teaspoon black pepper.
4. Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Finely chop 1-2 jalapeños (adjust to your spice preference) and fold them into the batter.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. The cornbread should be golden brown on top.
8. Let cool for 10 minutes before slicing and serving.