Buttermilk Cheddar Jalapeño Cornbread

Ingredients

• 1 1/2 cups unbleached, all-purpose flour
• 1 cup ground cornmeal
• 1 tbsp cornstarch
• 1 tbsp dark brown sugar
• 1/4 tsp baking soda
• 2 tsp baking powder
• 3/4 tsp salt
• 2 heaping cups grated cheddar or Monterey Jack cheese, divided
• 1/2 cup diced pickled jalapeños
• 1 cup buttermilk
• 3 tbsp honey
• 3 large eggs
• 1 stick (4oz, 8 tbsp) butter, melted

Instructions

1. 1

   Preheat the oven to 400 degrees and spray...: Preheat the oven to 400 degrees and spray a 9-inch square baking pan with non-stick spray.

2. 2

   In a large bowl, add the flour, cornmeal,...: In a large bowl, add the flour, cornmeal, cornstarch, brown sugar, baking soda, baking powder, and salt. Stir to combine.

3. 3

   Add 1 cup of the grated cheese and...: Add 1 cup of the grated cheese and the diced jalapeños and stir to combine.

4. 4

   In a separate bowl, whisk the buttermilk, honey,...: In a separate bowl, whisk the buttermilk, honey, and eggs. Slowly whisk in the melted butter. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or rubber spatula just long enough to ensure all the dry ingredients are moistened. Pour into the prepared baking dish.

5. 5

   Sprinkle the top of the batter with the...: Sprinkle the top of the batter with the remaining cup of grated cheese.

6. 6

   Bake for 30-35 minutes, until a toothpick inserted...: Bake for 30-35 minutes, until a toothpick inserted in the center of the cornbread comes out without any evidence of raw batter. (*NOTE: Check the cornbread after about 20-25 minutes to see if the cheese on the top is getting too brown. If it is, loosely cover the top of the cornbread with a sheet of aluminum foil.)