Ingredients
1 cup yellow cornmeal
3/4 cup all purpose flour
2 teaspoons baking powder
2 to 3 jalapeño peppers seeded and finely chopped, divided
1-1/4 cups sharp cheddar cheese grated, divided
1 cup fresh or frozen corn
1/4 cup green scallions thinly sliced (optional)
3/4 cup buttermilk or 3/4 cup milk with 1 tsp of lemon juice
1/4 cup butter, melted
1/4 cup honey
2 eggs, cold
1 teaspoon salt
Preparation
Preheat oven to 350 degrees. Grease and lightly coat 7” cake pan with corn meal and set aside.
In a large mixing bowl, combine the cornmeal, flour, baking powder and salt. Mix well.
Add the grated cheese, chopped jalapeño and scallions (save 1 tablespoon of each to garnish)
Add the corn kernels to the flour mixture. Mix gently until well coated.
In a separate bowl, whisk together the buttermilk, melted butter, honey, and eggs.
Pour over mixed dry ingredients and stir gently with a spoon until just combined.
Pour into the prepared pan and garnish with the remaining jalapeño and grated cheese.
Bake at 350 degrees for 35 minutes.
