Ingredients

The following ingredients have 20 Servings
  • 2 cups yellow cornmeal
  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 2 Tbsp baking powder
  • 1 tsp salt
  • 2 cups cultured buttermilk
  • 1/2 cup 1 stick butter, melted
  • 1/2 cup honey
  • 4 large eggs (lightly beaten)
  • 3 jalapeño peppers (thinly sliced (you can certainly add more if you like))

Instruction

  • Preheat the oven to 400F Lightly butter or spray a 9x12 pan.
  • Whisk the dry ingredients together to blend.
  • Stir in all the rest of the wet ingredients, then fold in the jalapeños. Stir just until everything is combined, don't over mix.
  • Bake for about 25 minutes, or until risen, golden, and just beginning to pull away from the sides of the pan. The center should spring back when touched, and a toothpick inserted in the center should come out dry. You don't want to over-bake cornbread, it can dry out quickly, so check it on the early side. Let cool on a rack.