This delicious cornbread is buttery, moist and soft, filled with corn and jalapenos to give it a great flavor!
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 to 2/3 cup frozen corn kernels
- 1/4 cup canned chopped jalapenos
- 1/2 teaspoon salt
Preheat oven to 375 degrees F (175 degrees C).
Grease a cast iron skillet generously with oil. Put in oven to heat.
Melt butter in another large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Stir in corn kernels and chopped jalapenos until well mixed. Pour batter into pre-heated cast iron skillet.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.