Ingredients

Ingredients

• Cooking spray
• 1 cup medium-grind yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk
• 1 large egg
• 4 tablespoons (1/2 stick) unsalted butter
• 2 ounces pepper jack cheese, shredded (about 1/2 cup)
• 2 medium scallions
• 1 medium jalapeño
• 1 (8 1/4-ounce) can cream-style corn

Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 400°F. Coat an 8-inch square baking pan with cooking spray.
2. Place 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon kosher salt in a medium bowl and whisk to combine.
3. Place 1 cup buttermilk and 1 large egg in a large bowl and whisk to combine.
4. Prepare the following, adding each to the buttermilk mixture as it is completed: Grates 2 ounces pepper jack cheese on the large holes of a box grater (about 1/2 cup). Trim and thinly slice 2 medium scallions until you have 1/4 cup. Trim and halve 1 medium jalapeño lengthwise; remove the seeds and ribs, then mince until you have 1/4 cup.
5. Microwave 4 tablespoons unsalted butter in a small-microwave safe bowl until just melted, about 30 seconds. Add the melted butter and 1 (8.25-ounce) can cream-style corn to the buttermilk mixture and stir to combine. Add the flour mixture and stir until just combined. Pour into the baking pan and spread into an even layer.
6. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 5 minutes before cutting into squares. Serve warm.

Recipe Notes

Storage: Store leftover cornbread in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months.