Kicked-up cornbread with sharp cheddar, jalapenos, and creamed corn.

Ingredients

• 1 1/2 cups unbleached all-purpose flour
• 1 cup yellow cornmeal
• 2 tsp baking powder
• 1/4 tsp baking soda
• 3/8 tsp cayenne pepper
• 1 1/3 cup salt
• 1 med jalapeno pepper, cored, seeded, chopped
• 4 oz sharp cheddar cheese, shredded
• 2 tbsp packed light brown sugar
• 3/4 cup frozen corn kernels, thawed
• 1 cup buttermilk
• 1 large egg
• 8 tbsp unsalted butter, melted and cooled

Steps

1. Adjust oven rack to middle position; heat oven to 400 degrees.
2. Spray 8-inch-square baking dish with nonstick cooking spray.
3. Whisk flour, cornmeal, baking powder, baking soda, cayenne, jalapeno, salt and half of shredded cheddar in medium bowl until combined; set aside.
4. In food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds.
5. Add egg and process until well combined (corn lumps will remain), about 5 seconds longer.
6. Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well.
7. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened.
8. Pour batter into prepared baking dish; smooth surface with rubber spatula.
9. Sprinkle remaining cheddar over batter.
10. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes.
11. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.
12. Cut into pieces and serve.