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Cheddar Jalapeno Cornbread
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Serves 8 |
A spicy twist to the classic recipe.
|1 cup grated cheddar cheese|
|2 jalapeno peppers, seeded and finely diced|
|3 green onions, thinly sliced|
|1 tablespoon butter, melted|
|1/2 cup buttermilk|
|2 eggs, plus 1 egg white|
|1 cup flour|
|1/2 cup canned creamed corn|
|1 cup ground cornmeal|
|1 tablespoon sugar|
|2 teaspoons baking powder|
|1/4 teaspoon salt|
|1/2 teaspoon baking soda|
- Preheat oven to 400° F. Grease a bread pan with melted butter.
- In large mixing bowl, combine flour, cornmeal, sugar, baking powder, salt, and baking soda. In small bowl, beat together buttermilk, eggs, and egg white. Add to dry mixture; stir until combined. Fold in cheese, creamed corn, green onions, and jalapenos. Spread into prepared pan.
- Bake for 25-30 minutes. (The top is golden brown) Serve warm.
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