Pescatarian Jalapeño Cheddar Cornbread

Total time45 min

Prep time15 min

Cook time25 min

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Ingredients

8 servings

1 ½ cups yellow cornmeal
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½ cup all-purpose flour
1 tbsp baking powder
1 tsp fine salt
1 tbsp granulated sugar
1 cup buttermilk
2 large eggs
4 tbsp unsalted butter, divided
1 ½ cups shredded sharp cheddar cheese, divided
3 medium jalapeños, seeded and finely diced (about ⅓ cup), divided

Instructions

1
Preheat the oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven while it preheats, for at least 10 minutes.
2
Whisk together the cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl until evenly combined.

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