Cheddar Jalapeño Cornbread

Prep time: 10 minutes | Cook time: 20 minutes | Serves 8

²⁄₃ cup cornmeal

¹⁄₃ cup all-purpose flour

¾ teaspoon baking powder

2 tablespoons buttery spread, melted

½ teaspoon kosher salt

1 tablespoon granulated sugar

¾ cup whole milk

1 large egg, beaten

1 jalapeño pepper, thinly sliced

¹⁄₃ cup shredded sharp Cheddar cheese

Cooking spray

1. Spritz the baking pan with cooking spray.
2. Combine all the ingredients in a large bowl. Stir to mix well. Pour the mixture in the baking pan.
3. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 300ºF (150ºC) and set time to 20 minutes.
4. When the cooking is complete, a toothpick inserted in the center of the bread should come out clean.
5. Remove the baking pan from the oven and allow the bread to cool for 5 minutes before slicing to serve.