Jalapeño Cheddar Cornbread

One of my online art friends Kate made Jalapeño Cornbread this week and made a post about it on facebook.. It looked so yummy, I decided to look up a recipe for it.  I couldn't find one I liked which was totally from scratch.  All of the recipes I found started with a packaged mix.  I love to cook from scratch and I have a cornbread recipe I really like.  So, I took the best parts of the recipes I found online and blended it with my own tried and true favorite "Easy Cornbread" recipe.  What I came up with was a keeper, for sure.

Jalapeño Cheddar Cornbread
1 1/4 cup all purpose unbleached flour
3/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cold butter
3/4 cup buttermilk
2 large eggs
7 ounces canned cream style corn (1/2 can)
One jalapeño pepper, finely diced
2 green onions, finely diced
1 cup Extra Sharp White Cheddar cheese, grated
Preheat the oven to 400° F.  Spray an 8-inch by 8-inch by 2-inch Pyrex baking pan with nonstick, butter flavor cooking spray. In a large mixing bowl combine all of the dry ingredients.  Stir them together with a  wire whisk.  Using a pastry blender, cut in the cold butter to the dry ingredients.  Add the grated cheese, jalapeño pepper, and green onion to the dry ingredients and stir.  In a separate bowl mix together the wet ingredients.  Add the wet ingredients to the dry ingredients and mix together just until all of the dry ingredients are moistened.  Pour the batter into the prepared pan.  Bake at 400° F. for 25 to 30 minutes.  It should be lightly browned on top and be firm and not jiggly when touched with a finger lightly on top.
I hope you enjoy this yummy recipe.