An easy recipe for stellar, homemade Jalapeño Corbread! Sweet, tender, and cholkfull of melty Cheddar cheese and fresh chopped jalapeños.
Preheat oven to 400° and have ready a greased 9x13" casserole dish.
In a large bowl, whisk together flour, cornmeal, sugar, salt, and baking soda. Create a well in the middle of the bowl and set aside.
In a small bowl, whisk together sour cream, milk, eggs, and butter. Pour wet ingredients into the well, and with a wooden spoon, gently stir until incorporated into dry ingredients. Do not overmix. Add the Cheddar and the chopped jalapeños and stir once more.
Pour batter into the casserole dish and smooth over the top. If using, gently press the sliced jalapeños across the top of the batter.
Bake for 28-32 minutes, or until the cornbread is golden, slightly browned along the edges and a toothpick comes out with just a few crumbs clinging to it when inserted into the center. Serve immediately and enjoy.
The Anthony Kitchen