Cheddar-Jalapeno Corn Bread

Cornmeal is sold in fine, medium and coarse grind, and any of these grinds can be used for this recipe. A medium grind will yield a lightly textured bread that still retains some bite. If you choose the more nutritious stone-ground cornmeal, which retains some of the hull and germ, your bread will be heavier and denser than if you use steel-ground cornmeal.
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