Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup whole fresh corn kernels
• 1 large jalapeño pepper, seeded and finely chopped
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 cup grape tomatoes, halved

Preparation

1. Preheat your oven to 400°F (200°C) and generously grease a 9-inch springform pan with butter or cooking spray.
2. In a large bowl, prepare the cornbread batter as instructed in the previous recipe.
3. Pour the batter into the greased springform pan, spreading it evenly.
4. Arrange the halved grape tomatoes and slivers of jalapeno on top of the batter, gently pressing them in.
5. Place the springform pan in the preheated oven and bake for approximately 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
6. Remove from the oven and let it cool in the pan for about 10 minutes.
7. Release the sides of the springform pan and carefully transfer the cornbread to a serving platter or cutting board.
8. Slice and serve warm or at room temperature.