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Jalapeno Cornbread


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Jalapeno Cornbread

* 1 ½ cups cornmeal

* ½ cup sour cream

* ¼ cup minced fresh jalapeno (be sure and remove seeds)

* 3 tablespoons vegetable oil

* ¾ teaspoon baking powder

* ¾ teaspoon baking soda

* ½ teaspoon salt

* 3 eggs

* 1 (14 oz) can creamed corn

* ½ cup shredded cheddar cheese

Combine all ingredients in a large bowl.

Spray 9-inch cast iron skillet with cooking spray – pour in mixture. Bake at 400°F for 40 minutes. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.

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