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It wouldn't be Thanksgiving dinner without a freshly baked cornbread on the table, and our version has a delicious jalapeño kick. Serve straight out of the pan with a slather of butter.
1 1/2 cups cornmeal flour
1 1/2 cups whole wheat flour
1 tablespoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 3/4 buttermilk
2 chopped jalapeños
1/2 cup unsalted butter, melted
Preheat oven to 375° F.
Mix cornmeal, whole wheat flour, salt, baking powder, baking soda and black pepper in a medium-sized bowl.
Whisk eggs and buttermilk until completely smooth in a separate bowl.
Whisk buttermilk mixture and dry ingredients together. Add jalapeños and melted butter and mix until well-combined.
Pour mixture into a cast iron skillet and bake for 25-35 minutes, or until slightly browned on top.
Slice and serve with butter.