One Bowl Jalapeno Cheddar Cornbread

Start by melting the butter in a large microwave safe bowl. Microwave the butter for 30 second intervals until the butter has completely melted. Then whisk in the granulated sugar. Next, whisk in the eggs.

Now you’re going to mix together the buttermilk and baking soda in a small bowl or cup. 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 F and prepare a pan with cooking spray. I used six mini loaf pans, but an 8 x 8 pan would work, too! Although, the cooking time may vary if you use an 8 x 8 pan. Spoon the batter into the prepared pan(s) and top the batter with thinly sliced fresh jalapenos.

Bake for about 25 to 35 minutes for mini loaves. Again, the cooking time may vary depending on the size of your pan. Remove from the oven, and let the bread cool in the pan(s) for a few minutes. Remove from the pan and let set on a cooling rack until you’re ready to serve!