Spicy Jalapeño-Cheddar Cornbread

Name: Spicy Jalapeño-Cheddar Cornbread
Total time: 75 min
Ingredients: 1 1/2 cups unbleached all-purpose flour, (7 1/2 ounces/213 grams); 1 cup yellow cornmeal (5 1/2 ounces/156 grams), see note; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 3/8 teaspoon cayenne pepper; 1 medium jalapeño chile, cored, seeded, and chopped fine; 1/2 teaspoon table salt; 4 ounces (113 grams) sharp cheddar cheese, shredded (about 1 1/3 cups); 2 tablespoons packed light brown sugar; 3/4 cup frozen corn kernels (3 1/2 ounces/99 grams), thawed; 1 cup buttermilk; 2 large eggs; 8 tablespoons unsalted butter (1 stick), melted and cooled slightly

www.americastestkitchen.com

Brushing regional differences aside, we wanted both a tender, fluffy crumb and a thick, crunchy crust. But what we wanted most of all was sweet corn flavor.

Keywords

Desserts or Baked Goods
Cheese
Vegetables
Quick Breads
Breakfast & Brunch

View full recipe on www.americastestkitchen.com

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