Jalapeño Cheddar Cornbread with Hot Honey

Ingredients:

• 2 medium jalapeño peppers, finely diced
• 4 tablespoons butter, melted
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon Tajín seasoning (or cayenne pepper)
• 3/4 cup grated cheddar cheese
• 1/2 cup cubed medium cheddar cheese
• 2 large eggs
• 1 cup buttermilk or sour milk
• 2 tablespoons runny honey

Optional additions:

• 1/4 cup chopped green onions
• 1/4 cup chopped red bell pepper
• 1/4 teaspoon ground cumin

Instructions:

1. Preheat oven: Preheat oven to 400°F (200°C).
2. Sauté jalapeños: Sauté finely diced jalapeño peppers in a small skillet over medium-high heat until warmed through and starting to brown.
3. Melt butter: Place 4 tablespoons butter in a small pot and melt over low heat. Set aside to cool slightly.
4. Combine dry ingredients: In a large bowl, combine flour, cornmeal, sugar, baking powder, salt, and Tajín seasoning.
5. Combine wet ingredients: In a small bowl, gently beat eggs. Add buttermilk, runny honey, melted butter, and sautéed jalapeños. Stir to combine.
6. Combine wet and dry ingredients: Make a well in the dry ingredients and add the wet ingredients. Gently combine without overmixing.
7. Add cheeses: Add grated cheddar cheese and cubed cheddar cheese. Stir to combine.
8. Pour batter: Pour batter into a greased 10-inch cast iron skillet or baking pan.
9. Bake: Bake on the center rack for 28-30 minutes, or until a skewer inserted into the middle comes out clean.
10. Cool: Cool for about 30 minutes before slicing and serving.

Optional additions:

• For extra flavor: Add chopped green onions, red bell pepper, or ground cumin.
• For a spicier kick: Increase the amount of jalapeños or add a pinch of red pepper flakes.
• For a sweeter taste: Add a tablespoon of honey or maple syrup.

Enjoy your delicious Jalapeño Cheddar Cornbread!