Jalapeño Cheddar Cornbread

• 1 cup yellow cornmeal
• 3/4 cup all purpose flour
• 2 teaspoons baking powder
• 2 to 3 jalapeno peppers seeded and finely chopped, divided
• 1-1/4 cups sharp cheddar cheese grated, divided
• 1 cup fresh or frozen corn
• 1/4 cup green scallions thinly sliced (optional)
• 3/4 cup buttermilk or 3/4 cup milk with 1 tsp of lemon juice
• 1/4 cup butter, melted
• 1/4 cup honey
• 2 eggs, cold
• 1 teaspoon salt

1. Preheat oven to 350 degrees. Grease and lightly coat 7" cake pan with corn meal and set aside.
2. In a large mixing bowl, combine the cornmeal, flour, baking powder and salt. Mix well.
3. Add the grated cheese, chopped jalapeno and scallions (save 1 tablespoon of each to garnish)
4. Add the corn kernels to the flour mixture. Mix gently until well coated.
5. In a separate bowl, whisk together the buttermilk, melted butter, honey, and eggs.
6. Pour over mixed dry ingredients and stir gently with a spoon until just combined.
7. Pour into the prepared pan and garnish with the remaining jalapeno and grated cheese.
8. Bake at 350 degrees for 35 minutes.

yellow cornmeal, flour, baking powder, peppers, cheddar cheese, corn, green scallions, buttermilk, butter, honey, eggs, salt

Taken from www.epicurious.com/recipes/member/views/jalapeno-cheddar-cornbread-5a51364af7b9bb2d04e8321b (may not work)