Cheddar-Jalapeno Cornbread

1 cup yellow cornmeal, stoneground if possible
½ cup all-purpose flour
½ teaspoons baking powder
¼ teaspoon salt
1 cup grated sharp cheddar cheese (about 3 ounces)
¾ teaspoon baking soda
1 fresh or pickled jalapeno, seeded and minced (wear rubber gloves while doing this)
2 large eggs
1 cup buttermilk
½ stick unsalted butter, melted and cooled to room temperature

In a bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt; add cheese and jalapeno, and toss the mixture well. In another bowl, whisk together the eggs, buttermilk, and the butter; add the egg mixture to the cornmeal mixture and stir until just combined. Spread the batter in a greased eight-inch square pan. Bake at 350° for 25 or 30 min., or until it is springy to the touch and begins to pull away from the sides of the pan.


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