Jalapeno Cheddar Honey Cornbread

From: Jenn@eatcakefordinner

1 1/4 c. cornmeal

3/4 c. flour

3/4 tsp. baking soda

3/4 tsp. salt

1/4 c. light brown sugar

1/4 c. sugar

1 medium jalapeno, ribbed, seeded and finey chopped

1 1/4 c. grated Cheddar cheese

1/4 c. (4 Tbl.) unsalted butter, melted

1/4 c. honey

1 c. buttermilk

2 large eggs

Preheat oven to 350 degrees. In a medium bowl, combine cornmeal, flour, baking soda, salt, brown sugar, sugar, chopped jalapeno and the grated cheese; set aside. In a separate small bowl, whisk together the melted butter, honey, buttermilk and eggs. Add wet ingredients to dry and stir together just until combined. Pour into a greased 8x8-inch baking pan.

Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Tent with a piece of foil if it gets too brown (I usually do this about 25 minutes in).