Jalapeno Cornbread with Cheese, Corn, and Arugula

• 6 large eggs
• 1/2 cup honey
• 3 cups whole milk
• 3/4 cup canola oil
• 3 cups medium-grind cornmeal
• 1 1/2 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 1 1/2 teaspoons kosher salt
• 2 tablespoons unsalted butter
• 3 cups chopped onions
• 1/2 cup chopped jalapeno chiles (about 3 stemmed and seeded chiles)
• 3 cups fresh corn kernels (about 4 ears)
• 1 1/2 cups diced red bell peppers
• 1 (5-ounce) package baby arugula
• 3 cups shredded Monterey Jack cheese (about 12 ounces)

1. Preheat the oven to 350F.
2. Grease a 14-inch cast-iron skillet.
3. Heat it in the oven while making the cornbread batter.
4. In a large bowl, whisk together the eggs, honey, milk, and oil.
5. In a bowl, mix the cornmeal, flour, baking powder, and salt until combined.
6. Stir the flour mixture into the egg mixture until combined.
7. In a large skillet set on medium heat, melt the butter and saute the onion, jalapeno, corn, and red pepper, about 3 minutes.
8. Stir in the arugula, and cook for 1 minute more, until the greens are wilted.
9. Fold the sauteed vegetables and cheese into the cornbread mixture.
10. Use a kitchen mitt to remove the heated skillet from the oven.
11. Spoon the batter into the prepared skillet and return it to the oven.
12. Bake until the cornbread is golden around the edges and a toothpick inserted in the middle comes out clean, 35 to 40 minutes.
13. Serve straight from the skillet hot or at room temperature.
14. If you are making cornbread croutons for chopped salad (page 217), skip the vegetables and cheese, and bake in a greased 13 by 18-inch pan until golden around the edges and a toothpick inserted comes out clean, about 30 minutes.
15. Let cool and cut into croutons.
16. You can bake the cornbread in the skillet early in the day and reheat in a 300F oven before serving.
17. Make croutons a day ahead.

eggs, honey, milk, canola oil, mediumgrind cornmeal, flour, baking powder, kosher salt, unsalted butter, onions, jalapeno chiles, fresh corn kernels, red bell peppers, baby arugula, shredded monterey jack cheese

Taken from www.epicurious.com/recipes/food/views/jalapeno-cornbread-with-cheese-corn-and-arugula-382690 (may not work)