A tender and delicious square of this cornbread alongside a warm bowl of chili is a match made in mealtime heaven.
Ingredients
Cooking spray
1 cup medium-grind yellow cornmeal
1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1 large egg
4 tablespoons (1/2 stick) unsalted butter
2 ounces pepper jack cheese, shredded (about 1/2 cup)
2 medium scallions
1 medium jalapeño
1 (8 1/4-ounce) can cream-style corn
Instructions
25-ounce) can cream-style corn to the buttermilk mixture and stir to combine. Add the flour mixture and stir until just combined. Pour into the baking pan and spread into an even layer.Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 5 minutes before cutting into squares. Serve warm.Recipe NotesStorage: Store leftover cornbread in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months.
