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.