Cheddar Chile Cornbread

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 2 teaspoons Minnezona Jalapeño Garlic Seasoning
• 1 cup buttermilk
• 2 large eggs
• 6 tablespoons melted butter, divided
• 1 cup shredded cheddar
• ¾ cup corn kernels

Directions

1. Heat oven to 425°F with a 10-inch cast-iron skillet inside.
2. Whisk cornmeal, flour, baking powder, sugar and Jalapeño Garlic Seasoning.
3. In another bowl whisk buttermilk, eggs and 4 tablespoons melted butter. Fold wet ingredients into dry just until combined, then fold in cheddar and corn.
4. Carefully remove hot skillet, add remaining butter and swirl to coat.
5. Pour in batter and bake 20–25 minutes until golden and a tester comes out clean.
6. Cool 10 minutes before slicing.

Recipe Notes

• Do not overmix the batter.
• Use caution handling the preheated cast-iron skillet.
• Frozen corn can be used after thawing and draining.