Buttermilk Jalapeno Cornbread

Remember the amazing jerk chicken chili that Molly posted last week?  Well, we served this buttermilk jalapeno cornbread right along with it.  We loved the spice from the jalapenos but if you don't like spice, you could easily omit the peppers.

Buttermilk Jalapeno Cornbread
Source:  American Food
Yields:  9 servings

Prep Time: 10 minutes; 

Cook Time: 35 minutes; 

Total Time: 45 minutes

Ingredients:
1/2 cup butter, melted
2/3 cup granulated sugar
2 large eggs
1 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup diced jalapeno pepper (we used jalapeno peppers from a jar) 

Directions:
Preheat oven to 375 degrees F.

In a large mixing bowl, whisk together the melted butter and sugar. Add the eggs and whisk until combined. Add the buttermilk and baking soda, and whisk to combine. Add the flour, cornmeal, peppers, and salt. Using a spatula stir until just blended. Do not over mix. 

Pour batter into a greased 8-inch square pan or baking dish. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool for at least 15 minutes before trying to cut.