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.