Jalapeno and Cheddar Cornbread

I made this on a whim after I saw it on KitchenLab's blog. I changed it up a bit - and I encourage you to do so too, it's super simple and versatile.

This is delicious on its own - also delicious as a side to pretty much anything stew-like or soup-y. I'm kind of obsessed with the recipe.

Jalapeno and Cheddar Cornbread

Ingredients

Juice of 1 lime

1 1/2 cup frozen corn kernels

1 cup milk

1 1/2 cup cornmeal

1 cup flour

2 tablespoons corn flour

2 teaspoon baking powder

1/2 teaspoon salt

2/3 cup brown sugar

1 stick unsalted butter

2 eggs

1 jalapeno, diced

2 large handfuls shredded cheddar

Directions:

Add the lime juice to the milk - should curdle instantly. Mix everything together. Preheat oven to 350 degrees F and separate mixture into muffin liners. Bake 20 minutes.