Salsa Cornbread

• 2 tbsp. butter, melted
• 1/2 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. salt
• Pepper, to taste
• 1 tbsp. honey
• 3 eggs, beaten until foamy
• 1/2 cup milk
• buttermilk
• 1/2 cup whole kernel corn
• 1 sm. onion, diced
• 1 clove garlic, diced
• 1 sm. jalapeno pepper, diced
• 1/2 cup chopped tomatoes
• 1/2 cup grated cheddar cheese

1. Generously coat an 8- or 9-inch cast-iron skillet with the butter and place it in oven while the oven preheats to 425F.
2. Blending well, combine all of the remaining ingredients except for the cheese, which you should reserve to sprinkle over the top of the prepared batter.
3. When the butter has melted and the skillet is thoroughly heated, remove the hot skillet from the oven and carefully pour the batter into it, spreading it out even1y.
4. Sprinkle the cheese over the batter.
5. Return skillet to oven and bake for 20 to 30 minutes or until a knife inserted in the center comes out clean.
6. Remove from oven and cool for 5 minutes.
7. Serve warm.

butter, yellow cornmeal, flour, baking powder, salt, pepper, honey, eggs, milk, buttermilk, whole kernel corn, onion, clove garlic, jalapeno pepper, tomatoes, cheddar cheese

Taken from www.foodgeeks.com/recipes/4869 (may not work)