An easy cornbread recipe for fall.
Mix dry ingredients.
Add buttermilk, melted butter, sour cream and eggs. Mix to combine.
Stir in 1 1/2 cups grated cheddar cheese and diced jalapeños.
Place cornbread batter into a greased 9 x 9 or round baking dish.
Top with 1/4 cup grated cheddar cheese and sliced jalapeños.
Bake at 400° for 25-30 minutes-until golden brown and cooked through.