Jalapeño and Smoked Cheddar Cornbread

Ingredients

• 5 Tabelspoons butter, softened
• 1/4 cup sugar
• 1 cup cornmeal
• 2/3 cups flour
• 2 1/4 teaspoons baking powder
• 1 1/2 teaspoons salt
• 2 large eggs
• 3/4 cup buttermilk
• 1/2 cup jalapeños, seeded and chopped
• 1/2 cup smoked cheddar cheese, shredded

Directions

Heat the oven to 400° F. Generously butter a 9-inch by 13-inch baking dish.

Cream the butter and sugar together in a bowl until smooth. Combine the cornmeal, flour, baking powder, and salt in a second bowl. Beat together the eggs and milk in a third bowl. Alternating between the two, mix the flour and eggs into the butter, until just mixed. Fold in the jalapeños and cheddar cheese then spread the mixture evenly into the prepared baking dish.

Bake for 22 to 26 minutes or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before slicing.