Classic moist cornbread meets fiery jalapenos and savory cheddar cheese for a sweet and spicy jalapeno cornbread that's perfect for potlucks or dinners.
‣ 2 jalapenos ‣ 1/2 cup unsalted butter, divided ‣ 1 cup all-purpose flour ‣ 1 cup yellow cornmeal ‣ 1 1/2 teaspoon baking powder ‣ 1 teaspoon garlic powder ‣ 1/2 teaspoon baking soda ‣ 1/2 teaspoon kosher salt ‣ 1 cup cream-style sweet corn ‣ 1 cup shredded medium cheddar cheese, divided ‣ 1/2 cup buttermilk ‣ 1/2 cup greek yogurt ‣ 2 large eggs, lightly beaten ‣ 1 tablespoon dark brown sugar
In a medium bowl, whisk together the following ingredients: flour, cornmeal, baking powder, garlic powder, baking soda, and salt. Set this bowl aside for now.
In a large bowl, mix together these ingredients: one diced jalapeno, some melted butter, cream-style sweet corn, some cheddar cheese, buttermilk, greek yogurt, beaten eggs, and brown sugar.
Working in batches, add the dry ingredients to the wet until all of the ingredients are incorporated.
Add a 10-inch cast iron skillet to your oven on the middle rack, then preheat it. Once warm, add the remaining melted butter to the bottom of the skillet, then pour the cornbread batter into the skillet and spread it into an even layer.
Decorate the top of the batter with one sliced jalapeno and more cheddar cheese.