Jalapeño Buttermilk Cornbread with Cheddar

1.Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan with olive oil and set aside.

2.In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, salt, and black pepper until well combined.

3.In a separate bowl, whisk together the melted butter, buttermilk, and eggs until smooth.

4.Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

5.Fold in the shredded cheddar cheese, chopped chives, parsley, and thyme until evenly distributed throughout the batter.

6.Pour the batter into the prepared baking pan, spreading it evenly with a spatula.

7.Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

8.Remove the cornbread from the oven and let it cool in the pan for about 10 minutes before slicing and serving.