Jalapeno Cheddar Cornbread

use cast iron corn shaped muffins or standard muffins

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Step 1

Place a greased 8-inch cast-iron skillet into a cold oven. Preheat the oven to 350°F, allowing the skillet to heat up with the oven.

Step 2

In a medium bowl, combine eggs, oil, buttermilk, and cornmeal. Set aside.

Step 3

In a separate bowl combine flour, baking powder, baking soda, salt, and garlic powder. Whisk together until combined.

Step 4

Pour the egg mixture into the flour mixture and mix until well combined.

Step 5

Fold in cheese, corn, onion, and jalapeños.

Step 6

Carefully remove the skillet from the oven. Pour the batter into the hot skillet.

Step 7

Bake 45-50 minutes, or until golden brown. (An inserted toothpick should come out clean or with a few dry crumbs.)

Step 8

Let the cornbread cool for about 20 minutes before cutting and serving.