Description
This is the moist, dense, slightly sweet cornbread of your dreams.
Ingredients
Scale
- 1 stick of organic butter, melted and slightly cooled
- 2/3 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
- 1 1/2 teaspoons kosher salt
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 cup grated aged white cheddar cheese
- 1/2 cup minced fresh jalapeno, seeds removed (approximately 2 large jalapenos)
Instructions
- 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.
- Prep Time: 20 mins
- Cook Time: 45 mins