The Perfect Cornbread | Chef Jean-Pierre

Name: The Perfect Cornbread | Chef Jean-Pierre
Total time: 35 min
Ingredients: 2 cups Cornmeal; 1 cup Self rising flour; 2 tsp Baking powder; ½ tsp Baking soda; 1 tsp Salt; 2 Egg; 1 ½ cups Buttermilk; 2 oz Butter, melted; 1 cup Cheddar cheese, shredded; 1 Jalapeño chili, finely diced

By Chef Jean-Pierre · 35 min

Ingredients

Cornmeal2 cups
Self rising flour1 cup
Baking powder2 tsp
Baking soda½ tsp
Salt1 tsp
Egg2
Buttermilk1 ½ cups
Butter · melted2 oz
Cheddar cheese · shredded1 cup
Jalapeño chili · finely diced1

Instructions

Preheat the oven to 400°F (200°C). Generously butter a 9-inch (24–25 cm) baking pan and put it in the oven to heat while you make the batter.
In a large bowl, mix the cornmeal, flour, baking powder, baking soda and salt.
In another bowl, combine the eggs, buttermilk and melted butter. Pour into the dry ingredients and stir until just combined. Fold in the shredded cheddar and the diced jalapeño.
Carefully take out the hot pan, pour in the batter and spread it evenly. Tap the pan gently on a flat surface to level the top.
Bake for 25–30 minutes, until golden brown. If needed, broil for 2 minutes more for extra colour.
Let the cornbread cool slightly before cutting.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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