Spicy Jalapeño Corn Bread

Ingredients

• 0.5 teaspoon baking soda 
• 1.5 tablespoons butter melted
• 1 tablespoon canola oil 
• 2 large eggs lightly beaten
• 1 cup corn kernels fresh ( 2 ears)
• 1.3 cups cornmeal stone-ground
• 1.5 tablespoons honey 
• 2 tablespoons pickled jalapeño peppers minced
• 0.8 teaspoon kosher salt 
• 2 ounces cheddar cheese shredded reduced-fat
• 1 cup nonfat buttermilk 

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack

Directions

1. Preheat oven to 37
2. Place a 9-inch cast-iron skillet coated with cooking spray in oven 5 minutes or until heated.
3. Combine cornmeal, corn, salt, and baking soda in a large bowl, stirring with a whisk; make a well in center of mixture.
4. Combine buttermilk, cheese, jalapeos, butter, honey, oil, and eggs in a small bowl; add to cornmeal mixture. Stir just until combined. Spoon mixture into preheated pan.
5. Bake at 375 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack.
6. Cut into 12 wedges.