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Cheddar Jalapeño Cornbread
Recipe adapted from Homesick Texan
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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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1st Keep
 shanstei
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