Servings:
Serves 8 Servings
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 pinch kosher salt
- 3 pinch large eggs
- 1 cup heavy cream
- 1/4 cup (1/2 stick) butter, melted
- 1 cup fresh or frozen corn kernels
- 33/100 cup grated sharp white cheddar cheese
- 1 cup small jalopeño pepper, seeded and finely chopped
Preparation
Baking Directions:
Preheat oven to 375°F.
Butter an 8-inch square baking dish.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt; mix with a fork.
Stir in the eggs, cream, and melted butter.
Fold in the corn, cheese, and jalapeño pepper until well distributed.
Spoon the batter into the prepared baking dish.
Bake until a cake tester or toothpick inserted in the center of the corn bread comes out clean, 30 to 35 minutes.
Tips:
Fresh jalapeño peppers vary in their bite.
The fat larger ones seem to be milder than the small ones, but this is not a hard-and-fast rule, only an observation.
Always check for yourself.