Jalapeno and Cheddar Cornbread

Flavorful with chiles, this would go great with ham & beans or grilled steak.

• Ready In: 40 mins
• Serves: 15

Ingredients

• 2  cups yellow cornmeal
• 1  teaspoon salt
• 1  tablespoon sugar
• 2  teaspoons baking soda
• 1 1⁄2 cups  grated sharp cheddar cheese
• 1 (15 ounce) can  creamed corn
• 1⁄2 cup  canned sliced  jalapeno, drained
• 1  cup buttermilk
• 4  eggs, lightly beaten
• 3⁄4 cup unsalted butter, melted

Directions

1. Preheat the oven to 375°F.
2. Lightly grease an oblong 9 x 11 baking pan or coat with cooking spray.
3. In a large mixing bowl, combine cornmeal, salt, sugar, and baking soda.
4. Stir in cheese, corn, jalapeños, buttermilk and eggs, just enough to blend.
5. Stir in the melted butter.
6. Pour the batter into the pan and bake for 30-35 minutes, or until the cornbread is golden and an inserted toothpick comes out clean.
7. Remove from oven and let cool in pan 15 minutes then cool on wire rack.