Perfectly cheesy, moist, and fluffy, this recipe for jalapeño cornbread melts in your mouth! It’s made with buttermilk, cheddar cheese, diced jalapeño peppers and cornmeal. Baked in an 8 x 8 inch pan, and ready in ready in 45 minutes, serve the cornbread warm with a generous spread of honey butter.
Preheat oven to 375 degrees F. Spray a 8x8 pan with nonstick spray.
In a large mixing bowl mix together butter and sugar. Add in eggs, buttermilk and baking soda. Stir to combine.
Add in flour, cornmeal, salt and shredded cheese and continue to stir with a spoon until well mixed. Add jalapeno peppers and stir again so peppers are mixed well into the batter.
Pour cornbread mixture into pan. Bake for 35 minutes or until the center is fully baked.
Remove from oven and allow to cool for 20 minutes before cutting into squares.
Notes
For 1 cup of buttermilk you need 1 cup of milk + 1 tablespoon lemon juice. Place the tablespoon of lemon juice in a 1 cup measuring cup. Add milk to fill up to the 1 cup mark. Then let stand for 5 minutes, you will see it will start to thicken up. Use as directed.