Cheddar Jalapeño Cornbread

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 cup sharp cheddar cheese, shredded
• 2 jalapeño peppers, seeded and finely chopped

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan or line it with parchment paper.
2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Mix until well combined.
3. In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
5. Gently fold in the shredded cheddar cheese and chopped jalapeño peppers until evenly distributed throughout the batter.
6. Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
7. Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8. Remove the cornbread from the oven and let it cool in the pan for 10 minutes before slicing and serving.
9. Serve the cheddar jalapeño cornbread warm as a side dish for chili, barbecue, or soups, or enjoy it on its own as a savory snack.
10. Store any leftovers in an airtight container at room temperature for up to three days, or freeze for longer storage. Reheat slices in the microwave or oven before serving, if desired.

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**Baking Tips:**
– Preheat your cast iron skillet in the oven for 10 minutes before adding the batter for an extra crispy crust.
– To enhance the flavor, leave a few jalapeño seeds in for a bit more heat.