Jalapeño Cheddar Cornbread:

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Jalapeño Cheddar Cornbread:
Ingredients:
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 cup grated sharp cheddar cheese
• 2-3 jalapeños, seeded and finely chopped (adjust for desired heat)
• Optional: Additional sliced jalapeños and cheddar for topping
Instructions:
1. Preheat Oven:
1. Preheat your oven to 400°F (200°C). Grease or line an 8x8-inch baking dish or cast-iron skillet.
2. Mix Dry Ingredients:
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar until well combined.
3. Combine Wet Ingredients:
3. In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
4. Combine Wet and Dry Ingredients:
4. Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined; avoid over-mixing.
5. Add Cheese and Jalapeños:
5. Fold in the grated cheddar cheese and chopped jalapeños. Mix until evenly distributed throughout the batter.
6. Pour and Prepare for Baking:
6. Pour the batter into the prepared baking dish or skillet. Smooth the top, and if desired, top with additional sliced jalapeños and a sprinkle of cheddar cheese for garnish.
7. Bake:
7. Bake in the preheated oven for about 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve:
8. Allow the cornbread to cool slightly in the pan before slicing and serving. Enjoy warm with butter or your favorite toppings.