2large jalapeño peppers, seeded and finely chopped (save a handful to garnish)
1-3/4 cupgrated sharp cheddar cheese (save a handful to garnish)
1 cupcorn kernels, drained well
1-1/4 cupbuttermilk
1/3 cupbutter, melted
1/3 cupliquid honey
2large eggs
Preheat oven to 400°F degrees; grease and lightly coat a 9" baking dish with corn meal. Set aside.
In a large mixing bowl, combine the cornmeal, flour, baking powder and salt; mix well with a whisk until fully combined. Add the grated cheese and chopped jalapeño (save a handful of each to garnish the top of the bread) as well as the corn kernels to the flour mixture. Mix delicately until well coated.
In a separate bowl or measuring cup, whisk together the buttermilk, melted butter, honey, and eggs. Pour over reserved dry ingredients and stir delicately with a spoon until just combined. Pour into the prepared pan and sprinkle with reserved chopped jalapeño and grated cheese.
Bake for 25 minutes or until the top is nicely golden and a toothpick inserted in the center comes out clean.
Allow to cool for a few minutes and cut into 9 pieces. Serve warm, with butter.
