Buttermilk Honey Jalapeño Cornbread

My husband is a huge fan of cornbread. This variation is super delicious. It goes great with some ribs. You can make this recipe in a 10 to 12 inch cast iron skillet. I have also split the recipe in half and made smaller portions. This recipe can also be found at gardengirlrecipes.com.

.

Instructions

½ cup unsalted butter (1 stick)

1½ cups medium grind cornmeal

1½ cups all purpose flour

1 tablespoon salt

2 teaspoons baking powder

½ teaspoon baking soda

½ cup shredded cheddar cheese

1½ cups buttermilk

½ cup honey

3 large eggs

1 red bell pepper, finely chopped

1-2 jalapeños, ribs removed and finely chopped

1 cup frozen corn kernels

Preheat the oven to 375°F. In a cast iron skillet melt the butter over medium high heat until golden brown, about 5-10 minutes.

Combine the cornmeal, flour, salt, baking powder, baking soda, and cheese in a large bowl.

Combine the milk, honey and eggs in another bowl until smooth.

Combine the wet and dry ingredients.

Once the butter has lightly browned, add the corn kernels and chopped peppers and sauté for 30 seconds.

Add the corn and pepper mixture into the batter and stir to combine.

Pour the batter into your cast iron skillet.

Bake for 25 minutes. Let cool.