Spicy Jalapeno-Cheddar Cornbread
Makes 1 8-inch square
Ingredients
1 ½ cups unbleached all purpose flour
1 ⅓ sharp cheddar cheese, shredded
1 cup yellow cornmeal
2 teaspoons baking powder
⅜ teaspoon cayenne pepper
¼ teaspoon baking soda
½ teaspoon salt
2 tablespoons packed light brown sugar
¾ cup frozen kernels thawed
1 cup buttermilk
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
1 medium jalapeno chili, chopped fine (cored and seeded)
Directions
Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch square baking dish with non stick spray (or unsalted butter). Whisk flour, ¾ cup cheddar cheese, cornmeal, baking powder, baking soda, chopped jalapeno, cayenne pepper and salt in medium bowl until combined. Set aside.
In a food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined about 5 seconds. Add eggs and process until well combined (corn lumps will remain) about 5 seconds longer.
Using a spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened.
Pour batter into prepared baking dish; smooth surface with spatula and top with the remaining shredded cheese. Bake until deep golden brown and toothpick inserted in center comes out clean, 25-35 minutes.
Cool on wire rack for ten minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until just warm. Cut into pieces and serve.
Recipe courtesy of America's Test Kitchen
![0E8FE5A2-ACB5-44CE-9938-D55DA187BC88.jpeg 0E8FE5A2-ACB5-44CE-9938-D55DA187BC88.jpeg](https://www.cookingbites.com/data/attachments/92/92923-90c2eba727a6a96f9ad3d5aada241bdf.jpg)
Makes 1 8-inch square
Ingredients
1 ½ cups unbleached all purpose flour
1 ⅓ sharp cheddar cheese, shredded
1 cup yellow cornmeal
2 teaspoons baking powder
⅜ teaspoon cayenne pepper
¼ teaspoon baking soda
½ teaspoon salt
2 tablespoons packed light brown sugar
¾ cup frozen kernels thawed
1 cup buttermilk
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
1 medium jalapeno chili, chopped fine (cored and seeded)
Directions
Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch square baking dish with non stick spray (or unsalted butter). Whisk flour, ¾ cup cheddar cheese, cornmeal, baking powder, baking soda, chopped jalapeno, cayenne pepper and salt in medium bowl until combined. Set aside.
In a food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined about 5 seconds. Add eggs and process until well combined (corn lumps will remain) about 5 seconds longer.
Using a spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened.
Pour batter into prepared baking dish; smooth surface with spatula and top with the remaining shredded cheese. Bake until deep golden brown and toothpick inserted in center comes out clean, 25-35 minutes.
Cool on wire rack for ten minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until just warm. Cut into pieces and serve.
Recipe courtesy of America's Test Kitchen
![4F752E66-F54A-4737-9A46-DDF19C79C539.jpeg 4F752E66-F54A-4737-9A46-DDF19C79C539.jpeg](https://www.cookingbites.com/data/attachments/92/92921-9eeb701206dace12e1f7701dc9ec3067.jpg)
![EA787F41-BEAA-4DAF-AE48-8BF0BE87BAE4.jpeg EA787F41-BEAA-4DAF-AE48-8BF0BE87BAE4.jpeg](https://www.cookingbites.com/data/attachments/92/92922-106dca4ce634bbd004e5cbf12ed463fb.jpg)
![0E8FE5A2-ACB5-44CE-9938-D55DA187BC88.jpeg 0E8FE5A2-ACB5-44CE-9938-D55DA187BC88.jpeg](https://www.cookingbites.com/data/attachments/92/92923-90c2eba727a6a96f9ad3d5aada241bdf.jpg)