Southwestern cornbread packed with corn kernels, chili powder, jalapeños, chopped red bell peppers, cilantro and cheddar cheese. Try a slice of this cornbread slathered with red pepper jelly or salsa.
Ingredients
1cupall-purpose flour
1cupyellow cornmeal, preferably stone-ground
3tablespoonsugar
1tablespoonbaking powder
1 ½teaspoonchili powder, or more to taste
1teaspoonsalt
1/2teaspoonbaking soda
1/4teaspoonfreshly ground black pepper
1cupbuttermilk
1stick, 8 tablespoons unsalted butter, melted and cooled
1large egg yolk
1/4cupplus 3 tablespoons corn kernels, patted dry
1small jalapeno pepper, seeded, deveined and finely diced
1/4red bell pepper, seeded, deveined and finely diced
2tablespoonfinely chopped fresh cilantro
1cupcheddar cheese, grated
Instructions
Center a rack in the oven and preheat the oven to 400˚F. Lightly grease an 8 inch square cake pan.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, chili powder, salt, baking soda and black pepper.
In a medium bowl, whisk together the buttermilk, melted butter and egg yolk until well blended.
Pour the liquid ingredients over the dry ingredients and with a rubber spatula, gently but quickly stir until just combined. Stir in the corn kernels, jalapeno, red pepper and cilantro. Pour half of batter into prepared pan. Sprinkle with cheese and pour remaining batter on top of cheese.
Bake for about 25 minutes or until golden on top and a toothpick inserted into the center comes out clean. Let cool slightly before cutting into squares.