Jalapeño Cornbread with Corn
Ingredients
- 2 to 3 medium jalapeños, depending on desired heat level
- 2 cups coarsely ground cornmeal
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 2 teaspoons granulated sugar
- 1 teaspoon baking soda
- 1 1/4 cups buttermilk
- 2 large eggs, beaten
- 10 tablespoons butter, cut into 1-inch pieces
- 1/2 cup corn kernels (fresh, frozen, or canned all work here)
- 4 ounces full-fat cream cheese, cubed
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