Cheesy Jalapeño Cornbread
- 6 tablespoons butter
- 1/2 onion, finely chopped
- 1 tablespoon jalapeño pepper
- 1/2 teaspoon Sel Gris Sea Salt
- 1 cup frozen corn, thawed
- 1 cup flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup sugar
- 1 cup buttermilk
- 3 large eggs
- 1 cup shredded cheddar cheese
Preheat oven to 400°F and place Flexipan 8-Slice Loaf Mold on Perforated Baking Sheet.
In medium sauté Pan, over medium heat, add butter. Once the butter has melted add onions and peppers until soft, about 4 minutes. Season with salt and stir in corn. Cook until heated through then set aside to cool.
In Mixing Bowl, combine flour, cornmeal, baking powder, baking soda, salt and sugar. In another large bowl add buttermilk and eggs, whisk lightly until combined. Add liquid ingredients to dry ingredients and fold to-gether to combine.
Add sautéed vegetables with melted butter and the shredded cheese and continue to fold. The batter will be very thick.
Pour batter into mold and bake for 13-17 minutes or until lightly browned. Remove from oven and let cool for 10 minutes before serving.