Ingredients:
- ½ cup unsalted butter
- ⅔ cup white sugar
- 2 eggs
- 1 cup buttermilk
- ½ teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 cup shredded cheddar cheese
- 1 (4 oz) can diced jalapenos, drained
- 1 jalapeno, thinly sliced
Instructions:
- Start by melting a stick of butter in a microwave safe bowl. Microwave the butter for 30 second intervals until the butter has completely melted.
- Then whisk in some granulated sugar.
- Next, whisk in two eggs.
- Now you're going to mix together some buttermilk and baking soda and pour this into the mixture. Stir until well combined.
- Lastly, pour in cornmeal, flour, salt, shredded cheddar cheese, and canned diced jalapenos! Make sure you mix this until the mixture is *just* combined. Don't over mix, or you'll end up with tough bread!
- Preheat your oven to 375 degrees F and prepare a pan with cooking spray. I used a mini loaf pan very similar to this mini loaf pan, but an 8 x 8 pan would work, too! Although, the cooking time may vary. Spoon the batter into the prepared pan and top the batter with thinly sliced fresh jalapenos.
- Bake for about 25 to 35 minutes – again, the cooking time may vary depending on the size of your pan.
- Remove from the oven, and let the loaves cool in the pan for a few minutes.
- Remove from the pan and let set on a cooling rack until you're ready to serve!