Serves: 6-8

​Prep time: 15 Minutes

Bake time: 30 Minutes

Ingredients

• 1-1/2 cups all-purpose flour

• 1 cup cornmeal

• 1/3 cup honey

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup shredded cheddar cheese

• 2 large eggs

• 3/4 cup buttermilk

• 3/4 cup melted butter

• 1 jalapeno, deseeded, sliced and chopped

Directions:

1. In a bowl, whisk together the flour, baking powder, baking soda, salt, and cornmeal until combined.

   
   

2. Fold the shredded cheese into the dry mixture.

   
   

3. Create a hole in the center of the bowl. Add in the buttermilk, butter, honey (warmed in microwave to loosen), and eggs (whisk before adding). Gently mix everything together by slowly incorporating the dry ingredients into the wet with a spatula.

   
   

4. Fold in the chopped jalapeno into the batter.

   
   

5. Grease a 9x9 inch baking dish with non-stick spray. Pour the batter into the pan and spread evenly with a spatula.

   
   

6. Preheat the oven to 350F and bake for 30 minutes. Let the cornbread sit for 20 minutes in the pan before slicing. Serve warm with butter and enjoy!