Jalapeno And Cheddar Cornbread

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 15
• 2 cups yellow cornmeal
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 teaspoons baking soda
• 1 1/2 cups grated sharp cheddar cheese
• 1 (15 ounce) can creamed corn
• 1/2 cup canned sliced jalapeno, drained
• 1 cup buttermilk
• 4 eggs, lightly beaten
• 3/4 cup unsalted butter, melted

Recipe

• 1 preheat the oven to 375°f.
• 2 lightly grease an oblong 9 x 11 baking pan or coat with cooking spray.
• 3 in a large mixing bowl, combine cornmeal, salt, sugar, and baking soda.
• 4 stir in cheese, corn, jalapeños, buttermilk and eggs, just enough to blend.
• 5 stir in the melted butter.
• 6 pour the batter into the pan and bake for 30-35 minutes, or until the cornbread is golden and an inserted toothpick comes out clean.
• 7 remove from oven and let cool in pan 15 minutes then cool on wire rack.