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The CIA Cookbook
by The Culinary Institute of America
The addition of the two cheeses makes this cornbread extremely moist. Look for a good aged cheddar, which will have a sharp bite and pronounced flavor.
Makes 8 servings


• 1½ cups yellow cornmeal
• 1½ cups all-purpose flour
• 1/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 3 large eggs
• 1/4 cup butter, melted
• 1/3 cup shredded sharp cheddar cheese
• 1/3 cup shredded jalapeño Jack cheese
• 1 tbsp minced jalapeños


Preheat the oven to 375°F. Lightly grease a 9 x 12-inch baking pan.

2. Sift the cornmeal, flour, sugar, baking powder, baking soda, and salt together into a mixing bowl. Make a well in the center of the cornmeal mixture.

3. In a separate bowl, blend the buttermilk, eggs, and butter. Add the buttermilk mixture to the corn- meal mixture and stir by hand just until the batter is evenly moistened. Add the cheeses and jalapeños and blend just until evenly distributed throughout the batter.

4. Spread the batter evenly in the prepared pan. Bake until a skewer inserted into center of the corn- bread comes out clean and the top is golden brown, 30 minutes.

5. Cool the cornbread in the pan before cutting into individual servings. Serve warm or at room temperature.

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