Spicy Jalapeño Corn Bread

• Cooking spray
• 1 1/4 cups stone-ground cornmeal
• 1 cup fresh corn kernels (about 2 ears)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1 cup nonfat buttermilk
• 1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
• 2 tablespoons minced pickled jalapeno peppers
• 1 1/2 tablespoons butter, melted
• 1 1/2 tablespoons honey
• 1 tablespoon canola oil
• 2 large eggs, lightly beaten

1. Preheat oven to 375u0b0.
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 mixture. Combine buttermilk, cheese, jalapenos, butter, honey, oil, and eggs in a small bowl; add to cornmeal mixture. Stir just until combined. Spoon mixture into preheated pan. Bake at 375u0b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Cut into 12 wedges.

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

Taken from www.myrecipes.com/recipe/spicy-jalapeo-corn-bread (may not work)