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moist and fluffy jalapeno cheddar cornbread


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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 12


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Step 1

Preheat the oven to 350 degrees F. Set out a 9 X 13 inch baking dish and spray it with nonstick cooking spray.

Step 2

Dice the jalapenos and shred the cheese. (If you are sensitive to heat, seed the jalapenos before dicing, otherwise leave the seeds in.)

Step 3

Set out a large mixing bowl. Add the flour, cornmeal, sugar, baking powder, salt, and garlic powder. Mix well. Then whisk in the buttermilk, eggs, and melted butter. Whisk until smooth.

Step 4

Fold the thawed sweet corn, 2 cups of cheddar cheese, and the diced jalapenos into the batter. Mix well.

Step 5

Scoop the batter into the baking dish and sprinkle the remaining 1 cup shredded cheese over the top.

Step 6

Bake for 40-50 minutes. The center should no longer jiggle when you shake the pan. (You can insert a toothpick into the center to make sure it’s fully baked. If the toothpick comes out dry, remove from the oven.)

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