Jalapeno & Cheese Cornbread Leave a Comment / Breads / By Amanda and Tim / January 2, 2020 February 9, 20201CUP all-purpose flour1CUP yellow cornmeal1TBSP baking powder1/2TSP salt1CUP buttermilk or milk is fine1/2CUP butter or margarine, melted1/2CUP brown sugar2 large eggs2 jalapenos, 1 diced, 1 sliced1/2 cup shredded jalapeno harvartiPreheat oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray, or a cast iron frying pan. I used my cast iron oyster pan for these. Combine flour, cornmeal, baking soda and salt. Add cut jalapenos and 3/4 of your cheese saving some to sprinkle on-top. Mix til combined.In another bowl, whisk together buttermilk/milk, butter (I used half margarine & half Turkey fat), sugar and eggs . Pour mixture over dry ingredients and stir just until moist.Scoop the batter evenly into your pan.Place into oven and bake for 15-17 minutes. Remove from oven and cool on a wire rack.We ate these with some turkey chili I make today! They went excellent together Love our cast iron oyster pan. Our pan is very similar. Love enameled cast iron!