1 cup yellow cornmeal, stoneground if possible½ cup all-purpose flour½ teaspoons baking powder¼ teaspoon salt1 cup grated sharp cheddar cheese (about 3 ounces)¾ teaspoon baking soda1 fresh or pickled jalapeno, seeded and minced (wear rubber gloves while doing this)2 large eggs1 cup buttermilk½ stick unsalted butter, melted and cooled to room temperature In a bowl,… Continue reading Cheddar-Jalapeno Cornbread