Step 1

Generously butter a 9 inch (24 – 25 cm) baking pan and place it in the oven to heat while preparing the batter.

Step 2

In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt.

Step 3

In a separate bowl, combine the eggs, buttermilk, and melted butter, then pour this mixture into the dry ingredients, stirring until just combined. Fold in the shredded cheddar and diced jalapeño.

Step 4

Carefully remove the hot pan from the oven, pour in the batter, and spread it evenly. Tap the pan gently on a flat surface to even out the top. Bake for 25–30 minutes or until golden brown. For extra color, broil for 2 minutes if needed.

Step 5

Let the cornbread cool slightly before cutting, and spread butter on top if desired. Enjoy!