Cheesy Jalapeno Cornbread
- Preheat the oven to 400°F. Place a cast iron skillet in the oven to preheat.
- In a bowl, whisk together the cornmeal and the flour.
- Mix eggs, corn, milk, and 1½ cup cheese in a medium bowl. In a large bowl, combine butter, and sugar until smooth. Add the egg mixture to the butter; stir in the jalapeños. Add the dry ingredients to the wet ingredients stirring until combined.
- Remove the skillet from the oven and carefully pour batter into the skillet. Top cornbread with jalapeno slices and ½ cup of the remaining shredded cheese. Bake cornbread for 25-28 minutes.