Spicy Jalapeño Corn Bread

• Cooking spray
• 1 1/4 cups stone ground cornmeal
• 1 cup fresh corn kernels ( about 2 ears)
• 3/4 tsps kosher salt
• 1/2 tsp baking soda
• 1 cup nonfat buttermilk
• 1/2 cup ( 2 ozs) shredded reduced fat cheddar cheese
• 2 Tblsps minced pickled jalapeno peppers
• 1 1/2 Tblsps butter melted
• 1 1/2 tblsps honey
• 1 tblsp canola oil
• 2 large eggs lightly beaten

1. Preheat oven to 375 degrees
2. Place a 9 inch cast iron skillet coated with cooking spray in oven 5 minutes or until heated
3. Combine cornmeal, corn. salt and baking soda in a large bowl, stirring with a whisk, make a well in center of the mix. Combine buttermilk, cheese, jalapenos, butter, honey, oil and eggs in small bowl, add to cornmeal mixture. Stir just until combined. Spoon mixture into preheated pan. Bake at 375 degrees for 30 mins or until a wooden pick inserted in center comes out clean. Cool in pan 10 mins on a wire rack Cut into 12 wedges

cooking spray, stone ground cornmeal, fresh corn kernels, tsps kosher salt, baking soda, nonfat buttermilk, cheddar cheese, peppers, butter, honey, canola oil, eggs

Taken from www.epicurious.com/recipes/member/views/spicy-jalapeno-corn-bread-51238221 (may not work)