Cheddar Jalapeno Cornbread
Ingredients
- ½ cup (1 stick) unsalted butter, melted, plus more, room temperature, for pan
- 1 ½ cups yellow or white cornmeal
- 1 cup all-purpose flour (spooned and leveled)
- 6 tablespoons sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon fine salt
- ½ teaspoon baking soda
- 1 cup buttermilk
- 3 large eggs
- 1 ½ cups grated sharp cheddar
- ¾ cup fresh or frozen corn kernels
- ⅓ cup chopped drained pickled jalapenos
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