Jalapeno Cheddar Cornbread

Ingredients

• 1 cup cornmeal

• 1 cup flour

• 1 tbsp baking powder

• 1/4 tsp baking soda

• 1 tsp salt

• 2 tbsp sugar

• 2 cups buttermilk

• 2 eggs

• 1/2 cup butter

• 1 diced jalapeno, remove seeds if you don't want it to be too spicy

• 1 sliced jalapeno

• 1/2 cup grated cheddar cheese

Instructions

Pre-heat your oven to 425 degrees.

Mix the dry ingredients together and set aside (cornmeal, flour, baking powder, baking soda, salt and sugar).

In another bowl, mix the buttermilk and eggs.

Melt the butter in a cast iron skillet being sure to coat the entire pan with butter. I use a 12 inch skillet. While it is melting, mix the wet ingredients into the dry and then mix in the butter. Fold in the jalapeño. Pour the batter back into the skillet.

Top with sliced jalapeño and grated cheddar cheese. Bake for about 25 minutes or until the middle is firm, the edges are browned and they pull away from the sides.

Enjoy!