Jalapeno Cheddar Cornbread

Jalapeno Cheddar Cornbread

ingredients:

all-purpose flour – 3 cups
cornmeal – 1 cup
sugar – ¼ cup
baking powder – 2 tbsp
salt – 1 tsp
milk – 1 cup
beer – 1 cup
eggs – 3, beaten
butter – 1 cup (227g), melted
cheddar cheese – 8 ounces (200 g), grated
jalapenos – 3 – 4 tbsp – pickled, roughly chopped

how to:

In a large bowl, sift the dry ingredients together.
In a separate bowl, mix together the wet ingredients (including the jalapenos).
Quickly add the wet mix to the dry, and stir until the batter is almost smooth. (it will be very thick)
Heat the oven to 425 F (200 C), and let the batter rest while the oven is heating.
Grease your pan or skillet with butter, scrape in the dough, and smooth the top.
Bake for about 30 minutes, or until golden brown, and a toothpick comes out clean.
(be sure and do the toothpick test, even though it can appear done on the outside, it’s very important that it’s cooked through).