change directions to add all dry ingredients first; use 2C buttermilk

diff --git a/recipes/bacon_cheddar_jalepeno_bread.mdwn b/recipes/bacon_cheddar_jalepeno_bread.mdwn
index 1acd4e07c1dfa9abdc9e7f5e80b8ed71a8fdecfa..5694b1b2301394995434966ed4649f1ca352f194 100644 (file)
--- a/recipes/bacon_cheddar_jalepeno_bread.mdwn
+++ b/recipes/bacon_cheddar_jalepeno_bread.mdwn
@@ -6,12 +6,11 @@
 + 1/4 cup white sugar
 + 2 tablespoons baking powder
 + 2 teaspoons kosher salt
-+ 1 cup milk
-+ 1 cup buttermilk
++ 2 cups buttermilk
 + 1 cup unsalted butter, melted
 + 3 extra large eggs, lightly beaten
 + 1 (8 ounce) package shredded sharp Cheddar cheese
-+ 3 jalapeno peppers, diced
++ 3 jalapeño peppers, diced
 
 ## Directions
 Fry bacon in a large cast-iron skillet over medium-high heat,
@@ -23,14 +22,13 @@ grease in skillet. Crumble bacon.
 Preheat oven to 350 degrees F (175 degrees C). Place skillet with
 bacon grease in oven.
 
-Combine flour, cornmeal, sugar, baking powder, and salt in a large
-bowl. Whisk milk, buttermilk, butter, and eggs in another bowl; stir
-milk mixture into flour mixture until just combined. Batter will be
-slightly lumpy. Fold in Cheddar cheese and jalapeno peppers. Allow
-batter to rest at room temperature for 10 minutes.
+Combine flour, cornmeal, sugar, baking powder, salt, cheddar cheese,
+jalapeño peppers, and bacon in a large bowl. Whisk milk, buttermilk,
+butter, and eggs in another bowl; stir milk mixture into flour mixture
+until just combined. Batter will be slightly lumpy. Allow batter to
+rest at room temperature for 10 minutes.
 
-Pour batter into hot skillet and sprinkle with crumbled bacon, gently
-pressing bacon into batter.
+Pour batter into hot skillet.
 
 Bake in the preheated oven until a toothpick inserted into the center
 comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes