Ingredients:

  • 1 cup Yellow Cornmeal (Medium Grind)
  • 1 cup All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1 tsp Kosher Salt
  • 2 Large Eggs, lightly beaten
  • 1 cup Buttermilk, full-fat
  • 1/2 cup Unsalted Butter, melted (plus extra for pan)
  • 1 (14.5 oz) can Creamed Corn, undrained
  • 1 (4 oz) can Diced Green Chiles, drained
  • 1 medium Fresh Jalapeño Pepper, finely diced
  • 1 1/2 cups Sharp Cheddar Cheese, freshly grated (divided)

Instructions:

  1. Preheat oven to 375°F (190°C). Thoroughly grease a 9x9 inch (23 cm x 23 cm) baking pan. (Optional Chef’s Tip: For a crisp crust, melt 1 Tbsp butter in the pan while preheating.)
  2. Finely dice the fresh jalapeño and grate the cheese. Reserve 1/4 cup of the grated cheddar for topping.
  3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined (Dry Goods).
  4. In a medium bowl, whisk the eggs lightly. Add the buttermilk, creamed corn (undrained), drained diced green chiles, and fresh jalapeño. Whisk until just combined.
  5. Drizzle the 1/2 cup of melted butter into the wet mixture and whisk quickly to incorporate.
  6. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. Stop stirring when you still see a few streaks of flour visible; do not overmix.
  7. Gently fold in the remaining 1 1/4 cups of grated sharp cheddar cheese.
  8. Scrape the batter into the prepared baking pan. Smooth the top lightly and sprinkle the reserved 1/4 cup of cheddar cheese over the surface.
  9. Bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean.
  10. Remove from the oven and allow to cool in the pan on a wire rack for at least 10 minutes before slicing and serving. This allows the structure to set properly.