Jalapeno Buttermilk Cornbread

Adjust the peppers to suit your taste.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups yellow cornmeal
• 1⁄2 cup flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  tablespoon  oil
• 1  tablespoon honey
• 2  eggs, lightly beaten
• 1 1⁄2 cups buttermilk
• 1⁄3 cup frozen whole kernel corn, thawed and drained (optional)
• 3  tablespoons  chopped  jalapeno peppers

Directions

1. Coat an 8x8 baking pan with cooking spray; place it in a 400* oven.
2. Combine all ingredients.
3. Beat hard for 30 seconds with a spoon.
4. Pour into hot pan.
5. Reduce oven to 375* and bake for 20 minutes, or until pick comes out clean.