Jalapeño Cheddar Cornbread | Duke's Mayonnaise
INGREDIENTS
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1½ cups cornmeal
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1½ cups flour
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⅓ cup sugar
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2 Tbsp. baking powder
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1½ tsp. salt
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1 cup Duke’s Mayonnaise
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1¾ cups buttermilk
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2 cups shredded cheddar cheese, divided
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½ cup diced jalapeños (about 3 medium)
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1-2 sliced jalapeños (optional for top of bread)
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1 Tbsp. shortening
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