3 Tbsp butter, divided
3/4 C all purpose flour
3/4 C stone-ground cornmeal
1 can drained corn
1/2 tsp salt
1/2 tsp baking soda
1 C buttermilk
3/4 C grated cheese, cheddar or Mexican blend
2 fresh jalapeños, seeded and diced
2 Tbsp honey
- Place a 10 to 12 inch cast iron skillet in oven, (or a 9 by 13 inch baking pan) and preheat oven to 375 degrees. When it reaches temperature add 1 1/2 Tbsp of the butter to the pan to melt. Spread around the pan to coat evenly.
- Combine flour, cornmeal, corn, salt and soda in a large bowl. Mix together and make a well in the center of the mixture.
- Mix buttermilk, cheese, jalapeños, honey, remaining 1 1/2 Tbsp butter (melted) and eggs together. Add mixture to the dry ingredients in the well. Mix just until combined.
- Pour batter into prepared pan and bake for 30 minutes or until pick inserted in cornbread comes out clean.