Jalapeno Cornbread

Oh this cornbread is one of my absolute favorites! The corn sauteed in a little bit of butter makes it taste so heavenly. I love using real corn in cornbread. I used frozen corn but you can use canned corn or real corn on the cob. I didn't use onions but if you are an onion lover, feel free to chop off some onions and saute with corn and butter. I used green onions instead. This cornbread is so moist and light, which is the way I like it.

Mexican Style Jalapeno Cornbread

Ingredients:
(I halved this recipe)

2 tablespoons butter
1 cup corn
Pinch of salt and pepper
1 cup flour
1 cup cornmeal
1 tablespoon baking powder
Pinch of cayenne
1/3 cup cheddar (or mozarella)
1 cup buttermilk
1/4 cup oil
2 eggs, lightly beaten
1 tablespoon chopped Jalapeno (1/2 tbs red Jalapeno + 1/2 tbs green Jalapeno)
1 green onion, chopped
2 tablespoons honey

Directions:

Heat oven to 375 degrees F.

In a saute pan, heat butter over medium heat. When the butter starts to melt, add the corn and stir to mix the butter and the corn together. Add salt and pepper and stir. Continue to cook for about 3-5 minutes, until the corn has softened. Remove from heat and set aside.

In a large bowl, combine the flour, cornmeal, baking powder, and cayenne and mix together with a wooden spoon.

In a separate bowl, combine the cheese, buttermilk, oil, eggs, Jalapeno, green onion, and honey and mix well with a spoon.

Combine the dry and wet ingredients together and stir well with a spoon. Add the corn mixture and stir well. Pour the cornbread in a large baking dish and bake for about 15-18 minutes.

Enjoy!