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Jalapeno and Cheddar Cornbread
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Spicy with a hint of sweetness.
|1 tablespoon butter|
|1 cup flour|
|1 cup ground cornmeal|
|1 tablespoon sugar|
|2 teaspoons baking powder|
|1/4 teaspoon salt|
|1/2 teaspoon baking soda|
|1/2 cup buttermilk|
|2 eggs, plus 1 egg white|
|1 cup grated cheddar cheese|
|1/2 cup canned creamed corn|
|3 green onions, thinly sliced|
|2 jalapeno peppers, seeded and finely diced|
- Preheat oven to 400° F.
- Melt butter in oven in medium pan. Remove pan from oven once butter is melted, tilt to coat bottom and sides.
- 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, corn, green onions, and jalapenos. Spread into prepared pan.
- Bake for 25-30 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
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