Ingredients:

  • ½ cups Yellow Cornmeal
  • cup All-Purpose Flour
  • ¼ cup Granulated Sugar
  • tablespoon Baking Powder
  • ½ teaspoon Baking Soda
  • teaspoon Salt
  • ½ teaspoon Ground Cumin
  • ½ teaspoon Smoked Paprika
  • ¼ teaspoon Chipotle Powder
  • cup Milk (Whole or 2%)
  • ½ cup Buttermilk
  • ½ cup Unsalted Butter, melted and cooled
  • Large Eggs, lightly beaten
  • cup Fresh or Frozen Corn Kernels
  • cup Monterey Jack Cheese, shredded
  • ½ cup Sharp Cheddar Cheese, shredded
  • large Jalapeño Pepper, finely minced (seeds removed)
  • oz Canned Diced Green Chiles, undrained

Instructions:

  1. Preheat oven to 375°F (190°C). Grease and lightly flour an 8x8 inch baking pan, or melt 2 tablespoons of butter in a cast-iron skillet and place it in the oven to heat.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, cumin, paprika, and chipotle powder until spices are evenly distributed.
  3. In a separate bowl, whisk together the milk, buttermilk, cooled melted butter, and eggs until just combined.
  4. Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined. Stop mixing as soon as no streaks of dry flour remain.
  5. Gently fold in the corn kernels, diced jalapeño, green chiles, and half (1 ½ cups total) of the shredded cheese.
  6. Pour the batter evenly into the prepared pan or hot skillet. Sprinkle the remaining half of the cheese over the top.
  7. Bake for 30–35 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached. The top should be golden brown.
  8. Let the cornbread cool in the pan for 10 minutes before slicing into squares and serving warm.