Sweet and Spicy Jalapeno Cornbread
Generously butter a 9 or 10 inch cast iron skillet or non-stick pan.
Combine all of the dry ingredients in a large bowl.
Combine all of the wet ingredients in a medium bowl.
Add the wet ingredients to the dry ingredients. Whisk until combined.
Add the corn and diced jalapeno and stir with a spatula or wooden spoon until incorporated.
Ladle the batter into the skillet.
Bake at 350 degrees for 45 minutes or until a toothpick comes out clean. Check it at 40 minutes.
Allow the cornbread to cool for 15-20 minutes before turning it out onto a serving dish.
If you don't want to buy buttermilk, you can use 2% or whole milk instead and add a tsp of vinegar to it. Let it rest for 5 minutes and then stir. Alternatively, if you happen to have sour cream on hand, you can add a teaspoon of sour cream to the same quantity of milk, in lieu of buttermilk.