Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Cheddar-Jalapeno Cornbread 3.6 (243) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 10 mins Total Time: 30 mins Servings: 8 Our Classic Cornbread strikes the right balance between tender and crumbly. Here, we've jazzed up the batter with addition of sharp cheddar and spicy jalapenos. Cook Mode (Keep screen awake) Ingredients ½ cup (1 stick) unsalted butter, melted, plus more, room temperature, for pan 1 ½ cups yellow or white cornmeal 1 cup all-purpose flour (spooned and leveled) 6 tablespoons sugar 1 ½ teaspoons baking powder 1 teaspoon fine salt ½ teaspoon baking soda 1 cup buttermilk 3 large eggs 1 ½ cups grated sharp cheddar ¾ cup fresh or frozen corn kernels ⅓ cup chopped drained pickled jalapenos Directions Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Stir 1 1/4 cups grated cheddar, corn kernels, and jalapenos into batter. Transfer batter to pan and smooth top. Top with 1/4 cup grated cheddar. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving. Originally appeared: Everyday Food, October 2011 Rate It PRINT