Whether you are making soup or roasting a chicken this weekend, make this jalapeno-Jack cornbread to go with it. Dan Olson, chef and owner of Railtown Cafe in Vancouver, shares his recipe that you'll want to make two batches of and save for later.
Preheat oven to 350 F and line a baking dish with parchment.
In a large bowl, whisk eggs and sugar together.
Add in the buttermilk, melted butter and creamed corn and whisk just until combined.
Fold the dry ingredients, cheese and jalapeños, and mix until just combined (lumps are okay)!
Pour batter into prepared baking dish and bake for 30 minutes, rotate pan and bake an additional 10-15 minutes until golden brown.
Wrap in tin foil and let rest for 40 minutes. If saving to eat later, let cool completely in pan, wrap and refrigerate. Portion and reheat as needed.
- 6 to 8 servings