Buttermilk Jalapeno Cornbread

• 3/4 cup cornmeal white
• 3/4 cup cornmeal yellow
• 3 tablespoons flour, all-purpose
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons vegetable shortening melted
• 1 cup buttermilk
• 1 each eggs beaten
• 1 each jalapeno pepper finely chopped
• 10 ounces tomatoes with green chili

1. Mix all ingredients together.
2. Bake at 425F for 25 to 30 minutes.

cornmeal white, cornmeal yellow, flour, baking soda, baking powder, salt, vegetable shortening, buttermilk, eggs, jalapeno pepper, tomatoes

Taken from recipeland.com/recipe/v/buttermilk-jalapeno-cornbread--32042 (may not work)