Jalapeno Cornbread

1 1/2 cups all-purpose flour

1 1/2 cups cornmeal

1 1/2 cups sugar

1 tablespoons baking powder

3/4 tablespoons salt

1/2 tablespoon paprika

pinch cayenne pepper

1 cups Cheddar Jack cheese, shredded

1 cups white cheddar cheese, shredded

6 large eggs

1 cups pickled jalapeños, minced

1ea 12oz can cream-style corn

1/2 pound butter, melted

Preheat the oven to 350°F.

Melt the butter and set aside.

Prepare the muffin trays by spraying two muffin trays with pan spray.

In a large mixing bowl, combine the dry ingredients: flour, cornmeal, sugar, baking powder, salt, paprika, and cayenne.

Add the Cheddar Jack, white cheddar, and minced jalapeños. Mix to distribute evenly.

Add the eggs, cream-style corn, and melted butter. Stir until the ingredients are thoroughly combined and a uniform batter forms.

Portion the batter into the prepared muffin trays using one white scoop per portion.

Bake for approximately 15 minutes at 350°F, or until the cornbread is set and lightly golden.

Remove from the oven and allow to cool slightly before serving.