Jalapeno Creamed Cornbread

• 2 cups cornmeal not cornbread mix -- should say 100% corn
• 1 teaspoon kosher salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon honey
• 1 cup buttermilk
• 2 eggs
• 1 can creamed corn
• 2 jalapenos diced
• 2 tablespoons corn oil or vegetable oil

1. Preheat oven to 425 degrees. Place a 10-inch cast iron pan or 11-inch terra cotta saucer in the oven to preheat. If using a terra cotta dish, let it preheat for a few extra minutes before baking.
2. In a bowl combine dry ingredients (cornmeal, salt, baking powder and baking soda and baking powder).
3. Cut jalapenos in half, scoop out the seed and innards, then finely dice.
4. In a separate bowl mix together the honey, buttermilk, eggs, jalapenos, and creamed corn. Stir well to ensure that the honey is well incorporated.
5. Slowly add the dry ingredients. Stir to combine.
6. Swirl the oil around inside your baking vessel (iron pan or terra cotta dish), then pour the batter in.
7. Bake for 20 minutes or until the bread springs back upon your touch and the top is golden brown.

cornmeal, kosher salt, baking powder, baking soda, honey, buttermilk, eggs, corn, corn oil

Taken from www.yummly.com/recipe/Jalapeno-Creamed-Cornbread-1494418 (may not work)