One Bowl Jalapeno Cheddar Cornbread
By: Jennifer Debth
Published: Friday, January 16, 2015 - 8:27am

Ingredients




½ cup unsalted butter
⅔ cup white sugar
2 eggs
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
½ teaspoon salt
1 cup shredded cheddar cheese
1 (4 oz) can diced jalapenos, drained
1 jalapeno, thinly sliced

Preparation

1 Start by melting a stick of butter in a microwave safe bowl. Microwave the butter for 30 second intervals until the butter has completely melted. 2 Then whisk in some granulated sugar. 3 Next, whisk in two eggs. 4 Now you're going to mix together some buttermilk and baking soda and pour this into the mixture. Stir until well combined. 5 Lastly, pour in cornmeal, flour, salt, shredded cheddar cheese, and canned diced jalapenos! Make sure you mix this until the mixture is *just* combined. Don't over mix, or you'll end up with tough bread! 6 Preheat your oven to 375 degrees F and prepare a pan with cooking spray. I used a mini loaf pan very similar to this mini loaf pan, but an 8 x 8 pan would work, too! Although, the cooking time may vary. Spoon the batter into the prepared pan and top the batter with thinly sliced fresh jalapenos. 7 Bake for about 25 to 35 minutes - again, the cooking time may vary depending on the size of your pan. 8 Remove from the oven, and let the loaves cool in the pan for a few minutes. 9 Remove from the pan and let set on a cooling rack until you're ready to serve!

About

One Bowl Jalapeño Cheddar Cornbread. It’s spicy, moist, and only needs one bowl! Honey topping optional, but highly recommended ;) An easy recipe for Super Bowl!