Jalapeño Cheddar Cornbread

eviltwin.kitchen

Michelle Marcinko

subheading: DRY INGREDIENTS:

1-½ cup (200g | 7oz) yellow corn meal

1 cup (130g | 4.5oz) unbleached all-purpose flour

3 tsp baking powder

1 tsp salt ( I use Himalayan salt)

2 large jalapeño peppers, seeded and finely chopped (save a handful to garnish)

1-¾ cup (175g | 6.2oz) grated sharp cheddar cheese (save a handful to garnish)

1 cup (170g | 6oz) corn kernels (fresh, frozen or canned), drained well

subheading: WET INGREDIENTS:

1-¼ cup (300ml) buttermilk

⅓ cup (80g | 2.8oz) butter, melted

⅓ cup (110g | 3.9oz) liquid honey

2 large eggs

Directions at eviltwin.kitchen

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