Recipe Spicy Jalapeno-Cheddar Cornbread

TastyReuben

Nosh 'n' Splosh
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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

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