Delicious cornbread that is tender, moist, and fluffy, packed with sharp cheddar and a kick of jalapeño. Perfect to pair with soups, stews, or chili for an easy dinner.
1: In a large bowl, whisk together the buttermilk, eggs, and vegetable oil.
2: Add the flour, cornmeal, sugar, salt, and baking powder, and stir until incorporated.
3: Stir in both cans of corn, the cheddar cheese, and the jalapeño juice.
4: Pour batter into a generously-greased cast iron skillet and top with sliced jalapeños.
5: Bake at 350°F for 45-60 minutes.
