This is the moist, dense, slightly sweet cornbread of your dreams.
By Lauren Kretzer
I don’t mean to brag, but this is the moist, dense, slightly sweet cornbread of your dreams. You won’t even need to pass any butter or honey at the table alongside it – it’s that good on its own. I mean, there’s an entire cup of cheddar in this bad boy so, you can’t really go wrong, right? Speaking of cheddar – be sure to use a good quality aged cheddar and fresh jalapenos, as they are the shining stars of this dish. It truly makes all the difference.
- 1 stick of organic butter, melted and slightly cooled
- ⅔ cup sugar
- 2 organic eggs (use local eggs whenever possible)
- 1 cup buttermilk
- 1 14.75 ounce can of creamed corn
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1½ teaspoons kosher salt
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- 1 cup grated aged white cheddar cheese
- ½ cup minced fresh jalapeno, seeds removed (approximately 2 large jalapenos)
- Preheat oven to 375 degrees and grease an 8×8? ovenproof baking dish.
- In a medium bowl, mix the melted butter with the sugar. Beat in the eggs until combined. Add the buttermilk and creamed corn and stir to combine.
- In a separate large bowl, add the flour, cornmeal, baking powder, baking soda and salt and whisk to combine. Add the buttermilk/egg mixture and stir until just combined. Fold in the grated cheddar cheese and minced jalapenos.
- Pour batter evenly into the greased baking dish and place on the middle rack in oven. Bake for approximately 45 minutes, or until top is golden brown and a toothpick placed in center of cornbread comes out clean. You may have to cover the baking dish loosely with foil during the last 10-15 minutes of cooking to ensure the top of the cornbread does not burn.