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Cheesy Jalapeño Cornbread

serves 10

Ingredients

  • ¾ cup butter, softened
  • ½ cup sugar
  • 4 large eggs
  • 14.5-ounce can creamed corn
  • 4 ounces shredded pepper jack, or similar cheese
  • 4 jalapeños, seeded and diced
  • 1¼ cups flour
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 1 tablespoon baking powder

Directions

  1. Preheat a 10" cast iron skillet in a 350° oven
  2. Mix the butter and sugar in a large bowl until the mixture is almost smooth
  3. Add in eggs, corn, cheese, and jalapeños and mix until combined
  4. Combine remaining dry ingredients in a separate bowl
  5. Mix the dry ingredients into the wet, until just combined
  6. Pour the mixture into the skillet and return to the oven
  7. Turn the oven up to 400° and bake until golden brown and cooked through, about 40 minutes
  8. Flip the cornbread out of the skillet and slice into 10 wedges