Spicy, comforting jalapeño cornbread

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1/2 cup sugar
• 2 large eggs
• 1 tbsp honey
• 3 jalapeños, 2 seeded and diced, 1 sliced for topper
• 1/4 cup shredded cheddar cheese

Instructions

1. In a large bowl, combine cornmeal, flour, baking soda and salt.
2. In a separate bowl, whisk together melted butter, eggs, sugar, buttermilk, and honey.
3. Pour wet ingredients over the dry ingredients.
4. Mix gently with a rubber spatula until just combined.
5. Over mixing will result in too much air and dry cornbread.
6. Add in diced jalapeno and cheese. Gently fold until just combined.
7. Scoop batter evenly into greased muffin tins, about 1/2 – 3/4 of the way full.
8. Place a sliced jalapeno on top of the batter and gently press.
9. Bake in a 375 degree fahrenheit oven for 15 minutes, or until a toothpick inserted in the middle comes out clean.
10. Cool in the pan for 5 minutes and transfer to a wire rack to cool completely.
11. Enjoy!