Jalapeño cheddar cornbread with maple syrup drizzle |

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 cup whole milk
• 2 large eggs
• 1 tablespoon fresh lemon juice
• 1 tablespoon plus ¼ cup pure maple syrup, divided
• 1 cup coarsely grated sharp Cheddar cheese
• ¼ cup seeded chopped jalapeños (from about 3 jalapeños)
• 1 ½ tablespoons butter
• 1 ½ tablespoons extra-virgin olive oil