My tried and true cornbread, a perfect blend of sweet with heat. 

It is moist, buttery, and with a kick of fresh jalapeños, it is a comforting and a rustic treat that brings a touch of warmth to any meal. 

Yield 1 Loaf

Mis en Place

1 1/4 C. All-Purpose Flour

1 C. Fine Cornmeal

1 Tbsp. Baking Powder

1 1/2 Tsp. Kosher Salt

3/4 C. Unsalted Butter, room temperature

2/3 C. Sugar

4 Whole Eggs

12 oz Can of Creamed Corn or Peaches and Cream 

1/2-1 Jalapeño, seeded

1/2 C. Cheddar Cheese, grated

1/2 C. Monterey Jack, grated

Honey Butter, for serving

Method

Step 1

Preheat the oven to 400 degrees F.

Line a loaf pan in parchment paper.

Step 2

Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine.

Step 3

Lightly whisk eggs in a medium bowl, add in creamed corn, jalapeños and grated cheeses.

Step 4

Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar.

Add egg mixture and mix until just combined.

Mix in dry ingredients until barely incorporated.

Step 5

Pour batter into prepared pan.

 Bake cornbread until top is golden brown and springs back when gently pressed, roughly 35 minutes.

Let cool 10 minutes before serving.

Serve with honey butter with a sprinkling of fleur de sel.