Cheddar Jalapeño Cornbread Ingredients:
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Cornmeal (Bob’s Red Mill Medium Grind), 1 cup
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All-purpose flour (King Arthur Unbleached All-Purpose Flour), 1 cup
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Baking powder (Clabber Girl Baking Powder), 1 tbsp
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Baking soda (Arm & Hammer Baking Soda), ½ tsp
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Salt (Morton Table Salt), ½ tsp
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Buttermilk, low-fat (Kemp’s Low-Fat Cultured Buttermilk), 1 cup
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Eggs, large (Eggland’s Best Large Eggs), 2
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Unsalted butter, melted (Land O’Lakes Unsalted Butter), ¼ cup
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Shredded cheddar cheese (Kraft Natural Cheddar Cheese), 1 cup
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Jalapeños, diced (Fresh jalapeños), 2–3
How to make Cheddar Jalapeño Cornbread?
Please c-lic-k the photo or the "next >" button below to see the instructions.
