- 3/4 cup plus 2 tbl. yellow corn meal
- 3/4 cup plus 2 tbl. flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 tbl. sugar
- 5 tbl. unsalted butter, melted, plus extra for the baking dish
- 1 tbl. honey, plus more to drizzle over the top of the batter
- 1 cup Buttermilk*
- 2 large eggs
- 1/2 – 3/4 cup frozen corn, thawed
- 2 jalapeños, deseeded and deveined, finely minced
- *no buttermilk? I’ve done this in a pinch: Add 1 tbl. of white vingar to a liquid measuring cup. Add enough milk to equal 1 cup. Let sit for 5 minutes.
- Butter the bottom and sides of a 8” square or 7″x10″ rectangle baking pan. Preheat the oven to 425°F.
- In a mixing bowl, combine the flour, cornmeal, baking soda, baking powder, sugar, and salt. In a larger mixing bowl, combine the buttermilk, eggs, honey, and melted butter. Add in the dry ingredients, corn, and jalapeño, and mix just until the batter comes together.
- Pour batter into baking dish and drizzle honey over top. Bake in preheated 425°F oven for approximately 20-22 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the cornbread cool for a bit, but serve warm.
- Once completely cool, the cornbread can be covered with plastic wrap and left at room temperature for a couple days. You can also freeze the cornbread for future use, and reheat it wrapped in foil in oven until warmed through.