Jalapeño Cornbread

Ingredients

1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
¼ cup light brown sugar
1 teaspoon salt
1/2 cup unsalted butter, , melted and slightly cooled
1 cup buttermilk
2 Tablespoons honey
2 eggs
1-2 fresh jalapeño peppers, , seeded and minced
1 heaping cup shredded cheddar cheese, , or pepperjack cheese, (optional)

Method
  1. Dry Ingredients: Mix the flour, cornmeal, baking powder, baking soda, brown sugar and salt in a large bowl.
  2. Wet Ingredients: In another bowl, mix together the melted butter, buttermilk, and honey until well combined. Whisk in the eggs.
  3. Combine: Add the wet ingredients to the dry ingredients and stir just until combined. Stir in the jalapeño peppers and shredded cheese. Do not over mix; it's okay if there are a few lumps.
  4. Bake: Pour into a greased 8’’ pan and bake in a preheated 350 degrees oven for 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Source URL
tastesbetterfromscratch.com