Don't eat this alone, as you'll need someone to peel you off the ceiling!
Here is a recipe for scrumptiosis (my word) jalapeno cheddar cornbread:
1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, melted
1/4 cup vegetable oil
2 large eggs, lightly beaten
1 cup buttermilk
1 cup shredded cheddar cheese
2-3 jalapeno peppers, seeded and finely chopped
Preheat your oven to 375°F (190°C). Grease a 9-inch (23 cm) square baking pan or a cast-iron skillet with cooking spray.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the melted butter, vegetable oil, eggs, and buttermilk until smooth.
Add the wet ingredients to the dry ingredients, and mix until just combined. Fold in the shredded cheddar cheese and chopped jalapenos.
Pour the batter into the prepared pan or skillet, and smooth out the top with a spatula.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Remove the cornbread from the oven, and allow it to cool for 5-10 minutes before slicing and serving.
This jalapeno cheddar cornbread is slightly sweet, savory, and spicy, with a moist and tender crumb that's perfect for serving with chili, barbecue, or a simple bowl of soup.