Sweet Hot Corn Bread
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/3 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups shredded cheddar
- 2 teaspoons Sonoma Farm Tex Mex Sweet Hot Jalapeños,
- 1/4 cup unsalted butter, melted
- 1 1/3 cup buttermilk, shaken
- 1/2 cup Sonoma Farm Olive Oil
- 3 large eggs, at room temperature
To Make the Cornbread:
Preheat your oven to 400 degrees F. Set your 10-inch cast iron on the stove.
In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder and baking soda. Add the shredded cheddar and jalapeños and toss the dry ingredients together.
Place the skillet over medium-high heat and add the butter. When melted, swirl it around so that it coats the entire bottom of the pan, as well as the sides. Turn the heat off.
In a medium bowl or a large measuring cup, measure out the buttermilk, whisk in the eggs, and olive oil oil. Lastly, pour in the melted butter (some butter remaining in the pan is great! don’t scrape it clean with a spatula). Whisk until combined. Pour the wet ingredients into the dry and mix no flecks of flour remain, being sure not to overmix the cornbread. Pour the batter into the buttered cast iron skillet and immediately transfer to the oven to bake until golden brown on top and until a skewer inserted into the center comes out clean, about 25 to 30 minutes