Step 1

Start by pre-heating oven to 400 degrees F and greasing a 9 inch oven safe dish (doesn’t need to be exactly 9 inches, just close.

Step 2

To a large mixing bowl, add the flour, cornmeal, baking powder and salt.  Whisk everything together and make a small well in the bottom of the bowl.

Step 3

Next, add in the egg, melted butter and buttermilk.  Mix everything together well.  The mixture may seem a little dry but it’s ok!  You want to leave some of the lumps in the batter so it’s best to mix with a wooden spoon or spatula, rather than a hand mixer.

Step 4

Add in the corn, pickled jalapenos and cheddar cheese.  Gently fold those ingredients into the batter and then transfer batter to your greased pan.  Use a spatula to flatten out the top a bit and then I like to top with extra whole pickled jalapenos so you can tell what is in the cornbread.

Step 5

Bake cornbread until golden brown on the top and an inserted toothpick comes out clean, about 35 -40 minutes.  I would set a time for about 25 minutes and then check it every so often after that until it is done.  Enjoy!