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Jalapeño Cheddar Cornbread

My Evil Twin's Kitchen
  • minutes
  • Serves 9

INGREDIENTS

1 cup

Corn, frozen or canned fresh kernels

2

Jalapeno peppers, large

2

Eggs, large

1/3 cup

Liquid honey

1 cup

All-purpose flour, unbleached

3 tsp

Baking powder

1 1/2 cups

Corn meal, yellow

1 tsp

Salt

1/3 cup

Butter

1 1/4 cups

Buttermilk

1 3/4 cups

Cheddar cheese, grated sharp