Jalapeno Cornbread

• 1 cup all-purpose flour
• 1 1/2 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup yellow cornmeal
• 2 eggs, beaten
• 1 1/2 cups buttermilk
• 4 tablespoons butter, meted plus
• 1 teaspoon butter, to grease the pan
• 1 tablespoon finely chopped pickled jalapeno chile

1. Preheat oven to 425 degrees.
2. Grease a 9-inch square baking pan with butter.
3. In a large bowl, stir together dry ingredients with a wire whisk or fork.
4. In a medium bowl, whisk together eggs, buttermilk, butter and jalapeno chile.
5. Add to cornmeal mixture and stir until just blended.
6. Pour into pan and bake 20 minutes or until edges are golden and a toothpick inserted into the center comes out clean.

flour, sugar, baking powder, baking soda, salt, yellow cornmeal, eggs, buttermilk, butter, butter, jalapeno chile

Taken from www.food.com/recipe/jalapeno-cornbread-40174 (may not work)