Jalapeño Cheddar Cornbread

Ingredients

• 1 1/2 cups yellow corn meal 200g | 7oz
• 1 cup unbleached all purpose flour 130g | 4.5oz
• 3 teaspoons baking powder
• 1 teaspoon salt I use Himalayan salt
• 2 jalapeño peppers large, seeded and finely chopped, save a handful to garnish, optional
• 1 3/4 cups grated sharp cheddar cheese 175g | 6.2oz, save a handful to garnish, optional
• 1 cup corn kernels 170g | 6oz, fresh, frozen or canned, drained well
• 1 1/4 cups buttermilk
• 1/3 cup butter 80g | 2.8oz, melted
• 1/3 cup liquid honey 110g | 3.9oz
• 2 large eggs

Nutrition

• Calories : 400 calories
• Carbohydrate : 46 grams
• Cholesterol : 95 milligrams
• Fat : 17 grams
• Fiber : 2 grams
• Protein : 15 grams
• SaturatedFat : 10 grams
• Sodium : 870 milligrams
• Sugar : 14 grams