Jalapeno Cheddar Cornbread

I ended up deciding to make cornbread for you all today. I am trying to come up with something fairly different each week. I was really at a loss this week trying to figure out what to make that wasn't cookies or scones again. Then it struck me, while I was making about 8 full sheets of cornbread at work this week, that this was the answer, cornbread! 

This is a really nice recipe. It's moist, cakey, and not too sweet. The cheddar cheese and the jalapenos are optional; this can be just as good on its very own. So without further ado.... I present Jalapeno Cheddar Cornbread! (*drool...)

Jalapeno Cheddar Cornbread

350 F

bake time 20-30 minutes

flour 3 cups 

cornmeal (or polenta) 1 cup

sugar 1/4 cup

baking powder 2 tablespoons

salt 1 teaspoon

eggs 3 each

buttermilk 2 cups

butter, melted 10 ounces

jalapenos, diced 4-6

cheddar cheese, shredded 2 cups

whisk together all your wet ingredients. in a separate bowl combine and mix together all you dry ingredients. then slowly add your dry to your wet ingredients and mix until combined. then add your jalapenos and cheese (save or add extra cheese for topping)

spray a 15x10 baking dish and pour in batter, then sprinkle with more cheddar cheese. bake at 350 F for 20-30 mins, until cornbread is firm. 

Enjoy!