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Cheddar Jalapeno Cornbread

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Cheddar Jalapeno Cornbread

1 cup of flour
1 cup of sugar
1 cup of cornmeal
1 cup of frozen whole corn kernels (not canned or cream corn)
2 eggs
1 1/2 stick of melted butter
3 tablespoons of baking powder
a pinch of salt
1 cup of aged white cheddar cheese
1 jalapeno (or 2 if you’d like), minced
1 cup of buttermilk