Cornbread has been called a "cornerstone" of Southern United States cuisine. Many cornbreads are done in a shallow pan but I like to do my cornbread in a regular bread pan then serve it sliced. I find this helps keep it moist longer and it still has the crispy crust which everyone loves. To add extra flavor I always use buttermilk and add sharp cheddar cheese along with Jalapeno peppers.
Step 1: The Ingredients...
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup creamed corn
2 tablespoons canola oil
1/2 cup sharp cheddar cheese
1 jalapeno pepper (or more depending on your preferred heat level)
Step 2: Getting Corny...
Whisk all ingredients together to combine well.
Step 3: Getting Wet...
Dice the jalapeno pepper & shred the cheese.
Add the jalapeno and 2/3's of the cheese to the wet ingredients and combine thoroughly.
Step 4: Meet & Mix...
If the batter will not pour, add more buttermilk to the batter.
Step 5: Bake and Enjoy!
Bake for 15 minutes then sprinkle the remainder of the cheese on top of the bread.
Continue to bake another 5 minutes until the cornbread is golden brown and springs back upon the touch.
Remove from oven & when cooled turn out bread onto baking rack.
Serve warm with butter & Enjoy!
I love cornbread with anything barbequed, I am not much of a "heat" man so I only added the one Jalapeno for this loaf but it could easily handle 2 or even 3 depending on the level of heat you prefer. Also by using a very strong cheddar cheese you do not have to add too much (which adds a lot of grease) yet you still get the flavor. That is why I also like to add it on the top, not only for looks but that concentrated flavor when you bite the crust.
You will notice a couple of muffins in one picture... I had a scoop of batter left over and as I hate over filling the loaf pan, so I put this mixture in my muffin pan and presto a perfect snack for my lunch!.