Lowcountry'S Famous Honey Jalapeño Cornbread

• 3 sticks softened butter
• 4 eggs, beaten
• 2.5 cups buttermilk
• 3/4 cup evaporated milk
• 1.5 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 2 cups cornmeal
• 1/2 cup canned creamed corn
• 1/2 cup fresh corn
• 1 cup minced fresh jalapenos, ribs and seeds removed
• 1/2 cup honey

1. Heat the oven to 400 degrees.rnrnWhisk together, in a large mixing bowl, two sticks of butter, eggs, buttermilk, evaporated milk, flour, sugar, salt, baking powder, baking soda, cornmeal, and creamed corn until well blended.rnrnFold in fresh corn and jalapeno with a spatula until evenly distributed.
2. Pour mixture into a 1/2-inch-deep greased rimmed half sheet pan.rnrnBake until top is golden brown and a toothpick inserted into center of bread comes out clean, about 30 to 45 minutes.
3. Melt remaining stick of butter in a small saucepan over medium-low heat, and whisk in honey until blended.rnrnSpread honey butter generously over the top of still-warm cornbread with a pastry brush.rnrnCut into squares and serve.

butter, eggs, buttermilk, milk, flour, sugar, salt, baking powder, baking soda, cornmeal, corn, fresh corn, fresh jalapeufos, honey

Taken from food52.com/recipes/78300-lowcountry-s-famous-honey-jalapeno-cornbread (may not work)