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Cornbread With Jalapeño Peppers and Corn Recipe
Ingredients (12)
- 1 1/2 cups yellow cornmeal
- 1 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 scant teaspoon salt
- 3 to 4 tablespoons sugar (or to taste)
- 1/4 to 1/2 cup jalapeño peppers (finely chopped)
- 1 cup canned corn kernels (drained)
- 1 cup Mexican blend cheeses (finely shredded)
- 1 2/3 cups buttermilk
- 2 large eggs
- 6 tablespoons butter (melted)
Directions
Learn how to make this recipe at The Spruce Eats