Jalapeño Buttermilk Cornbread
COMBINE the eggs, sugar and melted butter in a bowl.
WHISK the buttermilk and baking soda in a separate bowl and add it to the butter sugar mixture.
ADD in the cornmeal and flour and whisk until combine.
FOLD in the jalapeño and pour the batter into a 9 x 13 Reynolds ® Bakeware pan and cook in the oven on 325° for 30 to 40 minutes.
SERVE the cornbread with butter