I don't know why this is called cornbread when it really is more like corncake. Either way, it's delicious and moist. I find some cornbreads are kind of on the dry side, but this one is not at all dry. I love the kick of the chili too.
Cheese & Chili Cornbread - makes on 9" round cake
1 1/4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup cornmeal
2 tablespoons sugar
2 jalapeno chilies, chopped
1 1/4 cups grated sharp cheddar cheese
1 1/4 cups buttermilk
3 tablespoons unsalted butter, melted
1 egg, beaten
Preheat oven to 375f.
Sift the flour and baking soda into a bowl, then stir in salt, cornmeal, sugar, chilies, and cheese.
In another bowl, beat together buttermilk, melted butter and egg. Pour into the dry ingredients fold in until no flour pockets remain. Spoon batter into greased 9" round pan (or 8" square pan). Bake for 22-25 minutes or until a skewer, inserted in centre, comes out clean.
Let cool in pan for 10 minutes, then turn out onto wire rack until completely cool. I can't wait that long, and I start to eat pretty much immediately.
Perfect with coffee and post production. I can't stop eating it. So much for sharing.
Have a lovely day! Back soon.