I like my cornbread more dense than cakey, slightly spicy from jalapeños, slightly sweet, but not like a dessert and with some texture from whole corn kernels. Everyone likes theirs differently but the recipe below is the perfect combination of all my cornbread must-haves!
Slightly Sweet Pickled Jalapeño Corn Cornbread
Total Cook Time: about 30 min
• 1 cup cornmeal
• 3/4 cup all-purpose flour
• 6 tablespoons granulated sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• ¼ teaspoon cayenne pepper
• 2 large eggs, lightly beaten
• 1 1/2 cups buttermilk
• 6 tablespoons unsalted butter, melted, plus butter for baking dish
• 1 1/4 cup frozen corn kernels, thawed and patted dry (or fresh if in season)
• 3 tbsp pickled jalapeños, rinsed and patted dry
Preheat the oven to 400 degrees F. Grease a 9 x 13 inch baking pan with butter.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt and cayenne.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Add corn and jalapeños. Pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester inserted into the middle of the cornbread comes out clean, about 23 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving. Serve with Southern Ham Hock Collards to sop up the potlikker!