Jalapeño Cheddar Cornbread

Step 1

Preheat oven to 375 degrees F.

Step 2

Prep an 8x8 inch square pan by rubbing with butter or coconut oil.

Step 3

Combine yogurt, milk, and vinegar. Mix and set aside.

Step 4

Combine cornmeal, flour, baking soda, garlic powder, and salt. Mix well and set aside.

Step 5

In a large pan or skillet over medium-high heat, melt your butter.

Step 6

Once melted, remove from heat and stir in sugar. Whisk until well blended.

Step 7

Next, quickly add your eggs and beat until well incorporated.

Step 8

Add in milk mixture and stir.

Step 9

Add jalapeños, green onion, and cheddar cheese and stir.

Step 10

Next add your cornmeal mixture and beat until very few lumps remain.

Step 11

Bake for 30-40 minutes. Insert a toothpick in the center to test for doneness. If it comes out clean the cornbread is ready! When it's at the 25 minute mark I like to sprinkle a little extra cheddar on top to get all hot and melty. Optional but delicious!

Step 12

Place on a wire cooling rack and allow to cool before slicing and serving. Enjoy!