One Bowl Jalapeno Cheddar Cornbread
½ cup unsalted butter
⅔ cup white sugar
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
½ teaspoon salt
1 cup shredded cheddar cheese
1 (4 oz) can diced jalapenos, drained
1 jalapeno, thinly sliced
Start by melting a stick of butter in a microwave safe bowl. Microwave the butter for 30 second intervals until the butter has completely melted.
Then whisk in some granulated sugar.
Next, whisk in two eggs.
Now you're going to mix together some buttermilk and baking soda and pour this into the mixture. Stir until well combined.
Lastly, pour in cornmeal, flour, salt, shredded cheddar cheese, and canned diced jalapenos! Make sure you mix this until the mixture is *just* combined. Don't over mix, or you'll end up with tough bread!
Preheat your oven to 375 degrees F and prepare a pan with cooking spray. I used a mini loaf pan very similar to this mini loaf pan, but an 8 x 8 pan would work, too! Although, the cooking time may vary. Spoon the batter into the prepared pan and top the batter with thinly sliced fresh jalapenos.
Bake for about 25 to 35 minutes - again, the cooking time may vary depending on the size of your pan.
Remove from the oven, and let the loaves cool in the pan for a few minutes.
Remove from the pan and let set on a cooling rack until you're ready to serve!