Spicy Cheddar-Jalapeño Cornbread

1. Preheat and Prep Pan

Set the oven rack to the middle level and preheat the oven to 400°F (200°C). Grease a light-colored 9-inch round cake pan, line with parchment paper for easy release, and apply an extra layer of grease on the parchment.

2. Mix Dry Ingredients

In a sizable bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until thoroughly mixed.

3. Combine Wet Ingredients

In a separate bowl, beat together the milk, eggs, and melted butter until well blended.

4. Combine and Bake

Gently fold the wet mixture into the dry ingredients just until combined. Fold in 1 cup of the shredded cheddar and the minced jalapeños with a light hand, mixing just until they're distributed throughout the batter. Carefully transfer the batter to the prepped pan, smoothing the top with a spatula. Sprinkle the top with the remaining ½ cup of shredded cheddar. Slide into the oven and bake until the cornbread showcases a deep golden brown hue, the top feels firm to the touch, and a paring knife inserted in the center comes out clean—about 35 to 40 minutes, rotating the pan once at the halfway mark.

5. Cooling

Allow the cornbread to cool in the pan on a wire rack for 10 minutes, then remove from the pan, peel away the parchment, and let cool completely, roughly 1 hour, for the best texture and flavor.