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Cast-Iron Pan Jalapeño Cornbread Recipe by Daisy Nichols
Ingredients
  • 1 ½ sticks unsalted butter
  • 1 Cup plus 2 tablespoons stone-ground cornmeal
  • 1 Cup unbleached all-purpose flour
  • 1 Tablespoon baking powder
  • 1 Teaspoon table salt
  • 1 Cup buttermilk (substitute milk if you don’t have buttermilk)
  • 2 Tablespoons packed brown sugar
  • 2 large eggs
  • ¼ Cup corn kernels, fresh or frozen
  • 1 to 2 fresh jalapeños, minced (seeded if you don’t like the heat)
  • 2 green onions, diced (just the white part)
  • 1 Cup mild or medium cheddar, grated
  • 1 Tablespoon olive oil
Steps
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