Spicy Jalapeño-Cheddar Cornbread

Name: Spicy Jalapeño-Cheddar Cornbread
Yield: Makes one 8-inch Square
Ingredients: 1 1/2 cups, unbleached all-purpose flour, (7 1/2 ounces/213 grams); 1 cup, yellow cornmeal (5 1/2 ounces/156 grams), see note; 2 teaspoons, baking powder; 1/4 teaspoon, baking soda; 3/8 teaspoon, cayenne pepper; 1 , medium jalapeño chile, cored, seeded, and chopped fine; 1/2 teaspoon, table salt; 4 ounces (113 grams), sharp cheddar cheese, shredded (about 1 1/3 cups); 2 tablespoons, packed light brown sugar; 3/4 cup, frozen corn kernels (3 1/2 ounces/99 grams), thawed; 1 cup, buttermilk; 2 , large eggs; 8 tablespoons, unsalted butter (1 stick), melted and cooled slightly

Desserts or Baked Goods
Vegetables
Cheese
Breakfast & Brunch
Quick Breads

Appears in Cook's Illustrated January/February 2005

Brushing regional differences aside, we wanted both a tender, fluffy crumb and a thick, crunchy crust. But what we wanted most of all was sweet corn flavor.

SERVES Makes one 8-inch Square

TIME 1¼ hours

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