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Jalapeno Cheddar Cornbread

Andrea Meyers
  • 45 minutes
  • Serves 8

INGREDIENTS

1

Jalapeno pepper

2

Scallions

2

Eggs, large

1 cup

All-purpose flour, unbleached

1 tbsp

Baking powder

1 cup

Corn meal

1/8 cup

Granulated sugar

1 tsp

Kosher salt

8 tbsp

Butter, unsalted

4 oz

Cheddar, sharp grated

1 cup

Yogurt or buttermilk, plain