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Mexican Cornbread
Ingredients
  • ¼ cup unsalted butter
  • 3 tablespoons honey
  • 1 cup yellow cornmeal I like medium grind for the texture
  • ½ cup white whole wheat flour (or all-purpose flour)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 eggs at room temperature
  • 1 cup low-fat buttermilk at room temperature; or 1 cup 2% milk mixed with 1 tablespoon lemon juice or white vinegar
  • 1 ½ cups freshly grated sharp cheddar, cheddar jack, or pepper jack cheese, or a mix divided
  • 1 can Mexican-style corn drained (7 ounces; about 1 cup)
  • 1 large jalapeño pepper seeded, membranes removed, and minced
  • 2 green onions chopped, divided (about ¼ cup)
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