This wonderful cornbread holds together beautifully.
It’s light, fluffy and the taste is fantastic.
- cooking spray to grease pan
- 3/4 cup sugar
- 2 1/2 cups all-purpose flour
- 2 cups yellow cornmeal
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 2 (11 ounce) cans Niblets corn drained well
- 2 1/2 cups buttermilk
- 4 large eggs
- 6 tablespoons butter melted
- 1 large jalapeño pepper seeded, roasted, peeled and diced
- 1 cup Pepper Jack cheese shredded
- 1 (13 x 18 inch) sheet pan
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Pre-heat oven to 375°F.
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Place corn in strainer over sink or bowl to drain.
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Spray the bottom and sides of a (13 x 18 inch) sheet pan with cooking spray.
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In a large bowl, add the sugar, flour, cornmeal, baking powder, and salt. Whisk to combine. Add the corn, buttermilk, eggs, and butter and stir until just combined. Batter will be like wet sand.
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If including any of the optional items, mix them into the batter.
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Pour onto the prepared baking sheet. Spread evenly.
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Bake until light golden-brown and pulling away from the edges of the baking sheet, about 20 minutes. Cut into 24 pieces and serve warm.
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Once cooled, cornbread can be covered with plastic wrap or foil and stored up to 2 days at room temperature or refrigerate up to 4 days. Cornbread can be frozen up to 3 months, wrapped in foil and placed in a heavy-duty freezer bag. Thaw on the counter.