The last few days I have made posts for soup and chili recipes and I had a request for a great corn bread recipe to accompany them. Granted there are many variations to what you can do with corn bread, but this is a favorite of mine. The whole kernels add nice texture, and the jalapenos give the classic corn bread a nice kick.
Preheat your oven to 425. In a large bowl, whisk together 1 c of flour, 1 c of cornmeal, 1 tbsp sugar, 1 1/2 tsp salt and a pinch of cayenne pepper. Blend in 1 1/2 c of milk, 2 eggs, and 1 1/2 tbsp of melted butter. Once mixed, fold in 1 c of grated cheddar cheese, 1/2 c of corn kernels and 2 tbsp of jalapenos. Of course, if this is too spicy of a flavor, just omit it from your batch!
Place the batter in a 8 inch square baking pan and smooth over. Bake for 35-45 minutes, until golden brown. Be careful not to overbake, because it will become dry.
Serve when warm ... I like the classic butter to accompany it, but Jeremy's favorite is honey butter!
I loved getting a request for a favorite recipe and I would LOVE to hear more if you have them!