Jalapeno Cornbread

1-1/2 c. cornmeal
1/2 c. flour
6 Tblsp. sugar
2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 eggs
1 c. buttermilk (or 1 c. milk w/ 1 Tblsp. lemon juice added)
1/4 c. olive oil
4 fresh jalapeno peppers; finely diced

Preheat oven to 400* Grease a 9-inch baking pan with oil. Set aside.

In a large mixing bowl combine cornmeal, flour, baking powder, salt and baking soda. Stir to blend well.

In a small bowl combine eggs, buttermik and oil. Whisk together.

Slowly add wet ingredients to cornmeal mixture. Stir just until moistened. Fold in jalapenos.

Pour batter into prepared baking pan. Using a spatula, smooth batter evenly into pan. Bake at 400* for 20-22 minutes or until golden and knife inserted in center comes out clean.

Original recipe source: Taste of Home