1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 cup shredded cheddar cheese
2-3 jalapeños, seeded and diced
Directions
Preheat your oven to 400°F (200°C) and grease a 9-inch square baking pan.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
In another bowl, combine the buttermilk, eggs, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the shredded cheddar cheese and diced jalapeños.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cornbread cool in the pan for a few minutes before slicing and serving.
Variations & Tips
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For a milder version, use fewer jalapeños or substitute with mild green chilies. You can also add a cup of corn kernels for extra texture and sweetness. If you prefer a sweeter cornbread, add 1/4 cup of sugar to the dry ingredients. For a gluten-free option, replace the all-purpose flour with a gluten-free flour blend. Feel free to experiment with different cheeses, like pepper jack or Monterey Jack, for a different flavor profile.
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