1tablespoon jalapeñoschopped, plus more for garnish
1egg
Instructions
Heat oven and prepare pan - Heat oven to 400°F. Line an 8x8" square pan or 9" round baking pan with parchment paper or grease the pan.
Mix ingredients - In a large mixing bowl, beat egg, milk, butter, and miso paste. Add in flour, cornmeal, baking powder, baking soda, sugar, and brown sugar and use a spatula to fold in ingredients just until mixed. Fold in grated cheese and jalapeños.
1 cup cornmeal, 1 cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ¼ cup brown sugar, ½ cup butter melted at room temperature, 1 cup milk, ½ cup grated cheddar, 1 tablespoon miso paste, 1 egg, 1 tablespoon jalapeños
Prepare to bake - Pour batter into baking pan and gently smooth with an offset spatula or spoon. Add additional grated cheese and place jalapeño slices if desired.
Bake - Place in oven and bake for 20-25 minutes, or until the top of the bread is golden brown. Remove from the oven. Allow the bread to cool and slice into 9 squares.
Notes
Storage
Store leftover cornbread in an air-tight container for up to 3 days. The air-tight container retains the cornbread's moisture. To reheat, place on a sheet pan or a baking sheet and warm at 300°F for 8 minutes or until warmed.
Top Tips
Be sure to fluff the flour before you measure it so you don't use too much.
Do not overmix the cornbread or it could get too dense.