Moist Jalapeño Cheddar Cornbread with Oil

Ingredients

• 1 1/2 tablespoons Apple Cider Vinegar (or white vinegar)
• 1 1/2 cups (345 grams) Milk (plant or dairy, I use homemade cashew milk, 1/2 diluted with water)
• 1 tablespoon Butter (dairy or plant)
• 3 Large Eggs
• 1/3 cup (65 grams) Extra Virgin Olive Oil
• 1 1/2 cup (225 grams) All Purpose Flour
• 1 1/2 cups (220 grams) Cornmeal (medium grind, I use Bob's Red Mill)
• 1/4 cup (65 grams) Organic Cane Sugar (for a little more sweet, add an extra tablespoon )
• 1 tablespoon Baking Powder
• 2 teaspoons Fine Sea Salt
• 1 1/4 cups (110 grams) Shredded Sharp Cheddar (lightly packed. To take the spicy up, try jalapeño-jack cheese. )
• 1/4 cup (90 grams) Chopped Fresh Jalapeño

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