Cornbread with Jalapeno and Cheddar

Cornbread with Jalapeno and Cheddar

Yields1 Serving

1 cup cornmeal

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

2 cups creamed corn

1 cup buttermilk

1/4 cup honey

3 tablespoons butter, melted

1 egg

2-3 jalapenos, minced

1/2 cup grated cheddar

Preheat oven to 400 degrees.

Butter an 8x8-inch baking dish.

Combine the dry ingredients (cornmeal through baking powder) in a medium bowl.

Combine the wet ingredients (creamed corn through egg) in a large bowl.

Mix the dry ingredients into the wet until just combined, then fold in the jalapenos and cheese.

Bake for 30-35 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

Ingredients

1 cup cornmeal

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

2 cups creamed corn

1 cup buttermilk

1/4 cup honey

3 tablespoons butter, melted

1 egg

2-3 jalapenos, minced

1/2 cup grated cheddar

Preheat oven to 400 degrees.

Butter an 8x8-inch baking dish.

Combine the dry ingredients (cornmeal through baking powder) in a medium bowl.

Combine the wet ingredients (creamed corn through egg) in a large bowl.

Mix the dry ingredients into the wet until just combined, then fold in the jalapenos and cheese.

Bake for 30-35 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

Cornbread with Jalapeno and Cheddar