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Jalapeno and Cheddar Cornbread
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Serves 8
Spicy with a hint of sweetness.
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Ingredients:
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
Directions:
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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Jalapeno and Cheddar Cornbread
Serves 8
Ingredients:
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
Directions:
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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