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Jalapeno Cornbread

Hilah Johnson
  • 20 minutes
  • Serves 8

INGREDIENTS

1

Jalapeno

1

Egg

2 tsp

Baking powder

1/2 tsp

Baking soda

2 tbsp

Butter or bacon grease

1 cup

Corn meal

1 cup

Whole wheat flour

1 1/4 cups

Buttermilk

1/2 cup

Cheddar or pepperjack cheese, grated

1/2 cup

Corn kernels (thawed and drained first if frozen)