Cheddar Jalapeño Cornbread Tasty and Simple Recipe

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
• 2 large eggs
• 0.25 cup honey
• 0.25 cup melted butter
• 1 cup shredded sharp cheddar cheese
• 1 to 2 fresh jalapeños, deseeded and finely chopped
• 0.25 cup green onions, sliced

Instructions

1. Preheat your oven to 400°F (200°C). Grease a 9x9 inch baking dish or cast-iron skillet with butter or cooking spray.
2. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Whisk until evenly mixed.
3. In another bowl, whisk together the buttermilk, eggs, honey, and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing; a few lumps are okay.
5. Fold in the shredded cheddar cheese, chopped jalapeños, and green onions, mixing gently to incorporate.
6. Pour the batter into the prepared baking dish or skillet, smoothing the top with a spatula.
7. Bake for 20-25 minutes, or until the cornbread is golden brown on top and a toothpick inserted in the center comes out clean.
8. Let the cornbread cool for about 10 minutes before slicing and serving.