Jalapeño & Cheddar Cornbread | Recipes | Kalamazoo Outdoor Gourmet

Ingredients

• 1 large jalapeño, seeded, veined and diced
• 8 ounces sharp cheddar cheese, shredded
• 1 cup all-purpose flour
• 1 cup yellow corn meal
• ⅓ cup light muscovado sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon allspice
• 1 ½ teaspoons kosher salt
• ½ cup salted butter, divided
• 1 ⅓ cup whole buttermilk
• ½ cup vegetable oil
• ¼ cup honey
• ½ teaspoon vanilla
• 3 large eggs