Jalapeno Cornbread – Whitney Miller

Ingredients

• 2 cups fine ground cornmeal*
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 large egg
• 1/2 cup buttermilk
• 3/4 cup low fat, 2% or whole milk
• 1/4 cup plus 1 1/2 tablespoons canola or light olive oil
• 1/2 cup corn kernels
• 3 tablespoons shredded cheddar cheese
• 2 tablespoons diced pickled jalapeño peppers