Vermicular | Jalapeño Cornbread

Ingredients

• Dry Ingredients
• ⅔ cup (80 g) all-purpose flour
• ½ cup (70 g) cornmeal
• ⅜ cup (80 g) sugar
• 1 tablespoon (13 g) baking powder
• 1 teaspoon kosher salt
• 1 jalapeño pepper, seeded, finely chopped
• Wet Ingredients
• 2 large eggs, beaten
• ½ cup (110 ml) milk
• ¼ cup (60 ml) buttermilk
• 3 tablespoons (42 g) vegetable oil
• 2 ½ tablespoons (38 g) unsalted butter, melted
• 1 drop vanilla extract