Original recipe (w/o Cheddar or Jalapenos): thespruceeats.com/corn-bread-recipe-995149

• 1 cup flour
• 1 cup yellow cornmeal (1/4th-1/2 coarse/polenta)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup half and half
• 2 eggs (beaten)
• 1/4 cup butter, melted
• 1/2 cup sugar (optional if you prefer unsweetened cornbread)
• 1 cup sweet corn (thawed)
• 1/4 cup sliced jalapenos, cut into fourths
• 1/2cup shredded cheese

1. Grease a glass dish 8×8, preheat oven to 400F
2. Mix everything (probably dry first, then wet) except corn (don’t overmix!)
3. Fold in corn
4. Bake for 25-30 minutes, until a tester comes out clean and the cornbread pulls away from the edges a little