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Jalapeño Cornbread
Ingredients
  • 1 tablespoon canola oil
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 ¼ teaspoons baking soda
  • ½ teaspoon salt
  • ¾ cup plain yogurt
  • ½ cup milk
  • 1 large egg
  • 5 tablespoons unsalted butter, melted
  • ½ to 1 cup finely chopped, drained pickled jalapeños or fresh jalapeños (depending on how spicy you want your cornbread to be)
  • ½ cup fresh or frozen corn kernels
  • ½ cup grated Monterey jack or cheddar cheese
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