Jalapeno Cheddar Cornbread

"This is the best cornbread I've ever had." - Tommy (aka: the boyfriend)

Regardless of what you make, when you get that kind of reaction you know it's a winner. I made this cornbread a few weeks ago to go along with some chili, and I have to admit, it was probably the best cornbread I have ever had as well. It's a little spicy, a little cheesy, and a whole lotta yum. 

I used this Martha Stewart recipe as my base, but tweaked it slightly. I didn't have any buttermilk on hand, so I used sour cream. I also used more jalapenos, corn kernels and cheese. Go big or go home, as my dad would say. 

Recipe adapted from Martha Stewart

• 1/2 cup (1 stick) unsalted butter, melted, plus more, room temperature, for pan
• 1 1/2 cups yellow or white cornmeal
• 1 cup all-purpose flour (spooned and leveled)
• 6 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon fine salt
• 1/2 teaspoon baking soda
• 1 cup sour cream
• 1/3 cup milk
• 3 large eggs
• 1 1/2 cups grated sharp cheddar
• 1 cup fresh or frozen corn kernels
• 1/2 cup chopped drained pickled jalapenos

Directions

1. Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, sour cream, milk, and eggs. Add sour cream mixture to flour mixture and stir just until combined (do not overmix). Stir grated cheddar, corn kernels, and jalapenos into batter. Transfer batter to pan and smooth top. 
2. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.