Fresh jalapeño, cheddar cheese, and fresh grape tomatoes are baked right into this Jalapeño Cornbread making it just the right amount of extraordinary.
Preheat the oven to 425ºF. Shred the cheddar cheese, if not purchased pre-shredded. Slice one of the jalapeños length-wise, scrape out the seeds, then dice into 1/4-inch pieces. Slice the second jalapeño into rounds, leaving the seeds intact. Slice the grape tomatoes in half.
Add the cornmeal, flour, sugar, baking powder, and salt to a large bowl. Stir until they are well combined.
In a separate bowl, whisk together the milk, egg, and cooking oil.
Pour the liquid ingredients into the bowl of dry ingredients and stir just until a lumpy batter forms and no more dry flour remains on the bottom of the bowl. Do not over stir.
Add 1 cup of the cheddar cheese and the diced jalapeños to the batter and gently fold until they are incorporated. Prepare a 8x8" casserole dish, a 9" pie plate, or a 10" cast-iron skillet by coating with non-stick spray or a smear of butter. Pour the batter into the dish. Sprinkle the tomato halves, the sliced jalapeño, and the remaining shredded cheddar over the top.
Bake the cornbread for 18-20 minutes in the preheated oven, or until the center is puffed up and the cheese on top is deep golden brown. Let cool for about 5 minutes, then slice into 8 pieces and serve.