SOUTHWESTERN POBLANO CORNBREAD

 

For our Super Bowl celebration, we are baking an easy batch of buttermilk cornbread, spiked with corn, cheddar and a chopped jalapeno, Less than an hour from start to finish, here's how we did it:

Ingredients

2 large eggs, beaten with a fork
1-1/2 c buttermilk OR 1 c whole milk + 1/2 c sour cream
4 oz corn
1 jalapeño pepper (chopped finely)
3 oz shredded white cheddar cheese
6 T melted butter
2 T butter for pan

1 c white cornmeal
3/4 c flour
1 T sugar
1-1/2 tsp baking powder
1/2 tsp baking soda


Process

1. Preheat oven to 425F.
2. Grease a 9" x 9" baking pan with butter.
3. Mix all dry ingredients in large bowl.
4. Mix all wet ingredients except for corn in smaller bowl.
5. Gently fold in corn, jalapeño and cheddar.
6. Pour into baking pan and bake for 25 minutes until golden and toothpick inserted into center comes out clean.

Enjoy with your favorite chili or chicken 'n' ribs!