jalapeño cheese cornbread

the perfect compliment to gumbo is this cornbread.  this is another dish where tom and i had to negotiate.  i love sweet cornbread; tom calls sweet cornbread “cupcakes” and asks for a side of frosting.  i cut back on the sugar in the recipe and added cheese…  two kinds!  definitely a win-win for the shoemaker household.

slightly adapted from: allrecipes.com

• 1 1/2 c cornmeal
• 1/2 c flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1 tsp salt
• 3 jalapeño peppers, seeded and finely chopped.  (leave the seeds and the white parts in for kicked up cornbread)
• 2 eggs
• 1 1/2 c buttermilk
• 1/4 c evoo
• 1 1/2 c shredded cheese (i used mild cheddar and pepper jack)

1. in a bowl, combine the first seven ingredients.  in another bowl, whisk the eggs, buttermilk and oil.  add to the dry ingredients and stir until just moistened.  fold in the cheese.  pour into a greased 9″ square baking dish or a muffin pan, divided in 12 parts.
2. bake at 400° for 15 min (muffins), or 20 min (square pan) or until a toothpick inserted near the center comes out clean.

enjoy!