Jalapeno Cornbread

My husband bought me a cookbook on his trip to Montana last year. This recipe is from that book titled, Big Sky Cooking by Meredith Brokaw & Ellen Wright. I made it to go with the Chicken Chili recipe from the same book.

I've been looking for a good cornbread recipe that is easy, moist and slightly sweet. Well here it is! I also made a batch without the jalapeno for those that wanted. Both came out fabulous.

Here's what you'll need...

1-cup Yellow cornmeal

1-cup All-purpose flour

1/4-cup Sugar

1-Tbs Baking powder

Pinch Kosher salt

3 Large eggs

1-cup Heavy cream* (See note below)

1/4-cup Butter, melted (1/2 stick)

1-cup Fresh or frozen corn kernels

1/3-cup Grated sharp white cheddar cheese

1 Small jalapeno pepper, seeded and finely chopped

• Preheat oven to 375 degrees
• Butter an 8-inch square baking dish.
• In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt; mix with a fork.
• Stir in the eggs, cream and melted butter.
• Fold in the corn, cheese and jalapeno pepper until well distributed.
• Spoon the batter into the prepared baking dish.
• Bake approximately 30-35 minutes or until a toothpick or knife inserted in the center comes out clean.

*I didn't have heavy cream. I used 2% milk and added a little extra melted butter. Everything came out just fine.