Jalapeño Cornbread

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1/2 cup whole milk
• 1/2 cup sour cream
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup chopped pickled jalapeños
• 2 cups shredded cheddar cheese

Instructions

1. 1

   Preheat oven to 400°F. Grease a 10-or 12-inch cast-iron skillet with shortening. Place the greased cast-iron skillet in the oven.

2. 2

   Whisk the flour, cornmeal, salt, baking powder, and baking soda in a medium bowl.

3. 3

   Mix the granulated and brown sugars, eggs, milk, and sour cream in a large bowl. Add the dry ingredients to the wet ingredients in several increments. Mix just until combined

4. 4

   Stir in the melted butter. Fold in the jalapeños and shredded cheese. Carefully remove the skillet from the oven and pour the batter into it.

5. 5

   Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. A 10-inch skillet may take a couple more minutes.