SERVES:
one 9 x 13-inch baking dish
INGREDIENTS:
1 1/2 cups all-purpose flour
1 1/2 cups cornmeal
1 Tbs baking powder
1/2 - 1 tsp salt
1/4 cup light brown sugar
3 large eggs
1 1/2 cups buttermilk or whole regular milk
1/3 cup vegetable oil
1 cup corn
1 cup cheddar cheese
1 small - medium size jalapeno pepper, deseeded and finely chopped
1/4 - 1/3 cup chopped green onion
for the butter:
one stick room temperature butter
1/3 cup chopped fresh cilantro
juice of 1/2 lime
PROCEDURE:
Preheat the oven to 400 degrees and lightly grease one 9 x 13-inch baking dish.
Use a large mixing bowl to combine 1 1/2 cups each of all-purpose flour and cornmeal, add 1 Tbs baking powder, 1/2 - 1 tsp salt and 1/4 cup light brown sugar and mix to combine.
Make a well in the center and add 3 large eggs and 1 1/2 cups of buttermilk, or regular whole milk, and 1/3 cup vegetable oil and mix that to combine.
Gently fold in 1 cup of corn and 1 cup of grated cheddar cheese, add 1 small to medium size deseeded finely chopped jalapeno pepper and 1/4 - 1/3 cup chopped green onion.
Transfer that to the prepared pan and place it onto the center rack of the preheated oven.
If you're serving the cornbread with the cilantro lime butter you can make that by mashing 1 stick of room temperature butter with 1/3 cup chopped cilantro and the juice of 1/2 lime and then leave it out at room temperature.
The cornbread is going to take just about 30 minutes to bake. Use a toothpick to check it for doneness.
Let it cool down just a little bit and then serve it up with some of the cilantro lime butter spread over the cut sides.
HINTS:
Use grated pepper Jack cheese instead of grated cheddar with jalapeno pepper.