Cajun Jalapeño Cheddar Cornbread

Ingredients

• 1.5 cups Yellow cornmeal
• 1 cup All-purpose flour
• 1.25 cups Buttermilk
• 1.5 cups Sharp cheddar cheese, shredded
• 3 whole Fresh jalapeños, seeded and diced
• 0.5 cup Unsalted butter, melted
• 1.5 tablespoons Cajun seasoning
• 0.25 cup Granulated sugar
• 2 whole Large eggs
• 1 tablespoon Baking powder
• 0.5 teaspoon Baking soda
• 1 tablespoon Honey(optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and grease a 9-inch cast iron skillet or square baking pan with butter.

2. 2

   In a large mixing bowl, whisk together the cornmeal, flour, sugar, Cajun seasoning, baking powder, and baking soda until well combined.

3. 3

   In a separate medium bowl, beat the eggs then whisk in the buttermilk and melted butter until smooth.

4. 4

   Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix the batter.

5. 5

   Fold in the shredded cheddar cheese and diced jalapeños, reserving a few slices of jalapeño for the top if desired.

6. 6

   Pour the batter into the prepared skillet, smoothing the top with a spatula and arranging the reserved jalapeño slices on top.

7. 7

   Bake for 20 to 25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.

8. 8

   Allow the cornbread to cool in the pan for at least 10 minutes before slicing and serving warm with honey.