Jalapeno Pepper Jack Cornbread

Ingredients

• 1 1/3 cup plain yellow cornmeal
• 1 1/3 cup all purpose flour
• 3 Tbsp sugar
• 1 Tbsp baking powder
• 1 1/2 tsp garlic salt
• 1 tsp ground cumin
• 2 cups shredded pepper jack cheese
• 1 large jalapeno pepper (seeded and finely diced)
• 1 small sweet onion (finely diced)
• 3 large eggs
• 1 cup buttermilk
• 1 cup cream style corn
• 4 Tbsp butter

Instructions

1. 1

   Preheat the oven to 425° and butter the sides and bottom of a 9x9-inch baking pan. Set aside.

2. 2

   In a large mixing bowl, sift together the yellow cornmeal, all-purpose flour, baking powder, granulated sugar, garlic salt and ground cumin.

3. 3

   Add the shredded pepper-jack cheese, diced jalapeno and sweet onion. Mix until evenly distributed.

4. 4

   In a separate bowl, whisk together the eggs, buttermilk, cream corn and melted butter.

5. 5

   Add the wet ingredients to the dry ingredients. Mix until all of the ingredients are fully moistened.

6. 6

   Spread the batter evenly into the prepared pan. Bounce the pan on the counter a few times to settle the batter and release air bubbles.

7. 7

   Bake the cornbread for 30 minutes until the top is golden and a toothpick inserted into the center shows moist crumbs. Rest for 10 minutes before serving.