Jalapeño Cornbread #2

Ingredients

• Ingredients
• 2 tsp oil
• 1 C all-purpose flour
• 1 C cornmeal
• 2 tbs granulated sugar
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 C buttermilk
• ½ C butter melted
• 2 large eggs
• 1½ C shredded cheddar cheese divided
• ½ C creamed style corn
• 2 jalapeños seeded and diced (optional extra slices for top)

Directions

1. Place oil in a 10" cast iron skillet (or grease a 9x9" pan with cooking spray and place skillet in the oven and preheat it to 400°
2. In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt.
3. Add the buttermilk, melted butter, and eggs and mix until combined.
4. Fold in 1 cup of cheese, corn, and diced jalapenos.
5. Remove the skillet from the oven. Rotate the pan so the oil gets on the sides of the pan (or use a heat proof pastry brush).
6. Pour batter in pan, top with sliced jalapeños and remaining ½ C cheese, and place in the oven.
7. Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean. Let cool in pan for 10 minutes before slicing.