Jalapeño Cornbread Recipe

Ingredients

• 1 Tbsp canola oil
• 1 cup cornmeal
• 1 cup all purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 3/4 cup plain yogurt
• 1/2 cup milk
• 1 egg
• 5 Tbsp unsalted butter, melted
• 1/2 cup to 1 cup finely chopped, drained pickled jalapeños or fresh jalapeños (depending on how spicy you want your cornbread to be)
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup grated Monterey jack or cheddar cheese