Cheddar Jalapeño Cornbread

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A Cozy Kitchen


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2 tablespoons vegetable oil (or bacon drippings)

2 cups of cornmeal (yellow or white)

½ cup sifted all-purpose flour

1 teaspoon baking powder

1 1/2 teaspoon salt

1 large egg, lightly beaten

2 cups buttermilk, shaken

2 jalapeños, diced

1 1/4 cup of cheddar cheese, shredded and divided

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