Cheddar Jalapeno Corn Bread

DRY

1.5 cup cornmeal

1.5 cup all purpose flour

¼ cup white sugar (optional to reduce)

3 tablespoons baking powder

3/4 teaspoon of salt

WET

2 large eggs

3/4 cup milk

3/4 cup butter milk

1/2 cup melted butter (or tallow for a rich flavour)

ADD

1 - 1/2 cups shredded cheddar

1-2 Jalapeños, finely diced. If you don't want as much heat, take the seeds out.

1. Mix all dry ingredients in a bowl using a whisk.

2. In a separate bowl, whisk eggs, buttermilk, milk and melted butter together.

3. Add the wet ingredients to the dry and mix until just combined. The batter should be thick but pourable.

4. Fold in your choice of cheddar, and the jalapeños. 

5. Pour the batter into a lightly greased Broil King stainless steel pan.

Cooking method: Indirect heat
Set iQue: 375°F (190°C)

Burners: Outside burners on medium, center burner off. Place the pans in the middle and close the lid.

6. Rotate pan @ 20 minutes. Total bake time is 30-40 minutes.

Your cornbread is done when a toothpick pulls clean from poking it all the way to the bottom in the middle of the pan.