Jalapeño-Cheddar Corn Bread

16 Oct

INGREDIENTS

1 cup finely ground cornmeal
1 cup all-purpose flour
1 Tbs. baking powder
1 tsp. salt
1/4 tsp. cayenne pepper
1/4 cup sugar
1/4 cup finely chopped seeded jalapeño peppers
3/4 cup grated sharp cheddar cheese
1 egg
1 cup buttermilk*
4 Tbs. (1/2 stick) unsalted butter, melted

DIRECTIONS

  1. Preheat an oven to 400°F. Grease a 10-inch cast-iron fry pan.
  2. In a large bowl, stir together the cornmeal, flour, baking powder, salt, cayenne, sugar, jalapeños and cheese. Make a well in the center.
  3. In another bowl, whisk together the egg, buttermilk and melted butter until just blended. Pour the egg mixture into the well in the cornmeal mixture and fold gently until the batter is blended and no lumps remain.
  4. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center of the corn bread comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for about 10 minutes before serving. Cut the corn bread into wedges and serve. Serves 8 to 10.

*Note: To make buttermilk, add 1 Tbsp of lemon juice to a measuring cup, and add milk (filling to 1 cup mark). Let milk sit for about 5 minutes.

Recipe from Williams-Sonoma website

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