Jalapeño Cheddar Cornbread - Perfect for Summer in Muskoka☀️ If you want to impress your cottage guests, or add something a little extra to your family dinners - you have to give this easy recipe a try from our “Make it and Take it” cookbook! ✨ INGREDIENTS: 3 tablespoons butter + extra for serving (serving optional) About 4 jalapeño peppers, to taste 2 cups fine cornmeal 1 cup all-purpose or gluten-free flour 1½ teaspoons salt 1 teaspoon baking soda 2 cups grated extra-sharp (extra-old) Cheddar cheese 4 eggs 2 cups buttermilk One 14 oz (398 ml) can creamed corn ½ cup oil 3 green onions, thinly sliced (we used fresh chives) HOW TO MAKE IT: 1. Preheat the oven to 400°F. Generously grease a 9x13-inch non-stick baking pan with the butter. 2. Cut the jalapeños in half lengthwise. If you want your cornbread to have a little more kick, keep the seeds and white pith intact. Otherwise, remove some or all, depending on your heat tolerance. Finely dice the jalapeños and set aside. 3. In a...