Jalapeño Cornbread

Here’s what you’ll need:

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup milk
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 ear of fresh corn, kernels removed
• 1/4 cup Yellowbird Jalapeño Hot Sauce
• 1 jalapeño, thinly sliced
• 1/2 cup grated white cheddar cheese (optional but highly encouraged)

Instructions:

1. Preheat oven to 400°F and grease a 9x9-inch baking dish.
2. In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the wet ingredients: milk, melted butter, and eggs.
4. Stir in the grated cheddar cheese (if using), Yellowbird Jalapeño Hot Sauce, and fresh corn kernels.
5. Gradually fold the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix!
6. Pour the batter into the prepared baking dish and arrange the jalapeño slices on top in an even pattern.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool slightly before serving.
9. Slice it up and serve with butter and an extra drizzle of Yellowbird Jalapeño Hot Sauce!