Jalapeño Cheddar Corn Bread

Ingredients

• 1 1/4 cup all-purpose flour

• 1 1/4 cup yellow cornmeal

• 1/2 cup sugar

• A pinch of salt

• 1 tablespoon baking powder

• 2 ears of corn, shucked and cut off the cob

• 2 jalapeños, 1 sliced and 1 diced

• 1 1/2 cups buttermilk

• 1 egg

• 4 tablespoons melted unsalted butter

• 1 cup cheddar cheese

Preparation

1. Preheat the oven to 350 ºF (180 ºC). Grease an 8x8 inch pan.

2. In a large bowl whisk together 1 1/4 cup all-purpose flour, 1 1/4 cup yellow cornmeal, 1/2 cup of sugar, a pinch of salt, and 1 tablespoon baking powder. Then stir in 2 ears of corn and 1 diced jalapeño.

3. In a small bowl whisk together 1 1/2 cups of buttermilk, 1 egg, and 4 tablespoons melted butter.

4. Pour wet ingredients into the dry ingredients and carefully stir together. You want everything to be combined but not over mixed.

5. Pour the remaining batter into the prepared pan and smooth it out. Top the pan with a cup of cheddar and the sliced jalapeño.

6. Bake until a toothpick inserted comes out clean (about 40 minutes).

Notes

• Yield: ~ 16 large pieces of cornbread