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Jalapeño Cheddar Cornbread
Ingredients
  • 1 cup yellow cornmeal
  • ¾ cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 to 3 large jalapeño peppers seeded and finely chopped, divided
  • 1-¼ cup sharp cheddar cheese grated, divided
  • 1 cup fresh or frozen corn
  • ¼ cup green scallions thinly sliced
  • subheading: WET INGREDIENTS:
  • ¾ cup buttermilk or ¾ cup milk with 1 tsp of lemon juice
  • ¼ cup butter melted
  • ¼ cup honey
  • 2 large eggs cold
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