Honey Jalapeno Corn Bread
Yummy and goes perfect with T's Chile Chili.
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup honey
- 2 tablespoon butter, melted
- 2 jalapeno peppers, seeded and minced
- 1 large egg, lightly beaten
- cooking spray
- Preheat oven to 425 degrees.
- Lightly spoon flour into dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, baking soda, and salt in a large bowl; make a well in the center of mixture. Combine buttermilk, honey, butter, peppers, and egg in a bowl; add to flour mixture. Stir just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 425 degrees for 18 minutes or until wooden pick inserted in center comes out clean.