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Ingredients
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BREAKFAST FAVORITES
Method
BREAKFAST FAVORITES
- 1
Preheat the oven to 425°F (220°C). Grease an 8-inch square baking pan or cast-iron skillet with 1 tablespoon butter and set aside.
- 2
In a large bowl, whisk together the dry ingredients: 1 cup cornmeal, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
- 3
In a separate bowl, whisk together the wet ingredients: 1 cup buttermilk, 2 eggs, 2 tablespoons melted butter, and 2 tablespoons honey.
- 4
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- 5
Fold in 1 jalapeño (seeded and finely minced) and 1/2 cup corn kernels until evenly distributed.
- 6
Spread batter into the prepared pan and bake for 12–15 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
- 7
Serve
Let the corn bread cool for about 5 minutes. Slice into squares and serve warm, optionally drizzled with a little extra honey.
