KK's Cheezy Cornbread
By: Homemade & Yummy
Published: Thursday, May 7, 2015 - 9:24am

Ingredients




1/2 - 1 cup chopped jalapeno peppers (seeds and ribs removed)
1 1/2 cups buttermilk
1 cup cornmeal
1 cup flour
1 tsp. baking soda
1 tsp. baking powder
2 tsp. salt
1/2 - 2 tsp. cayenne pepper (depending on desired heat level)
1/2 - 2 tsp. black pepper (depending on desired heat level)
1/4 cup sugar
1 tsp. garlic powder
2 beaten eggs
1 cup grated cheddar cheese
1 cup whole kernel corn (fresh, frozen or canned)
3 tbsp. melted butter
1 tbsp. lemon juice

Preparation

1 Line bottom and sides of square glass baking dish (8x8 or 9x9) with parchment paper. 2 Preheat oven to 425° 3 Mix dry ingredients. 4 Heat buttermilk and jalapenos in microwave on high for 1 minutes. Let cool for 5 minutes. 5 Combine buttermilk/jalapenpo mixture with eggs, cheese and corn, add to dry ingredients. 6 Mix only until blended. 7 Add lemon juice and melted butter. 8 Pour into pan. 9 Bake 40-50 minutes until golden brown and cake tester comes out clean. 10 ENJOy!!

About

This is a wonderful moist cornbread full of corn pieces and lots of kick. You can easily adjust the heat level by increasing/decreasing the amount of pepper used. Thanks so much to Kris http://kmkwalsh.blogspot.ca for letting me share her recipe with you.