Cornbread Recipe

• total time: 32 minutes

Ingredients

1 cup yellow cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

⅓ cup sugar

2 large eggs

1 cup buttermilk

½ cup milk

½ cup unsalted butter-melted

⅓ cup neutral oil

3 tablespoons honey

1 jalapeño - diced

2 ears of corn -corn cut off

Directions

Preheat oven to 400°F. Grease a 9-inch cast iron skillet.

In a large bowl, whisk together all the dry ingredients.

In another bowl, whisk together all the wet ingredients.

Pour the wet ingredients into the dry and stir just until combined. Add the corn kernels and diced jalapeño - mix again.

Let the batter sit for 5 minutes (this hydrates the cornmeal and boosts moisture).

Pour into the cast iron and bake for 20 minutes then cover with tin foil and bake for another 5-10 minutes, until the top is golden and a toothpick comes out clean but moist.

Honey Butter:

1 stick of salted butter- softened to room temperature

1 tbsp honey

Mix together until incorporated and smooth.