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Jalapeno Corn Bread

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1 cup all-purpose flour
1 cup yellow corn meal
3 tablespoons granulated sugar
1 teaspoons baking powder
teaspoon salt
cup butter
1 cup buttermilk
2 jalapeno peppers (finely diced)


Pre-heat oven to 325 and grease an 8x8-inch baking pan, then set aside. In a large mixing bowl, sift together the corn meal, flour, sugar, baking powder and salt. In a separate mixing bowl, combine the butter, egg, buttermilk and jalapenos, then stir to mix. Gradually add butter mixture into the cornmeal and flour mixture and stir to blend well. Distribute the batter evenly by spooning it into the prepared baking dish, Bake for 30 minutes or until the cornbread is lightly browned and springs back when touched. Serve warm.

Makes 1 Cake

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