Jalapeño Cheese Cornbread

Ever since a sweet friend of mine

(who just started her own blog!)

mentioned jalapeno cornbread,

I have thought of nothing else!

Thanks Giggles! :-)

Jalapeño Cheese Cornbread
6 servings

1 1/2 cups cornmeal
1/2 cup flour
6 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup buttermilk (or 1 tablespoon vinegar with milk added to make one cup)
1/4 cup oil
1 fresh jalapeno pepper, seeded and finely chopped or 3 jar jalapeno peppers, finely chopped
1 cup shredded sharp cheddar cheese

Combine first six ingredients; set aside. Whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos and cheese. Pour into a greased 9 inch square baking pan. Bake at 400° for 22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm with butter and enjoy!

Linked to Gooseberry Patch Recipe Round Up