This kickin' cornbread is packed with plenty of jalapeno heat and loaded with lots of melty cheddar cheese---perfect alongside hot bowls of chili for the Superbowl!
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
1-1/2cupswhite whole wheat flour
3/4cupfrozen sweet cornthawed
1jalapeno pepperseeded and finely minced
1cupshredded cheddar cheese
Preheat oven to 400F. Line an 8-in baking pan with tin foil and lightly grease. Set aside.
In a large bowl, whisk flour, cornmeal, baking powder, baking soda, and salt.
Place thawed corn and honey in a food processor. Pulse several times until smooth (mixture will still be slightly chunky) Add buttermilk, sour cream, and eggs to mixture and pulse several times until combined.
Make a well in the center of dry ingredients and add liquid mixture. Gently fold several times until smooth. Fold in melted butter, jalapeno pepper, and cheese.
Spread batter evenly into prepared pan. Bake cornbread at 400F 20-25 minutes or until a toothpick comes out clean. Cool cornbread slightly on a wire cooling rack before cutting into squares. Serve warm with honey if desired.
Store cornbread in an airtight container at room temperature up to 4 days.