Cheddar Jalapeño Cornbread - Moist and cheesy cornbread with a spicy kick is sure to please. It goes perfectly with soups, chili and all types of Mexican dishes.
Preheat oven to 400 degrees. Spray 8x8" baking pan with cooking spray.
In a large bowl whisk together the cornmeal, flour, baking powder, and salt.
In a separate bowl, whisk the egg, buttermilk, vegetable oil and honey together. Add egg mixture to dry ingredients. Stir until just combined. Do not over mix.
Add onion, jalapeños, green chiles, and cheese; fold into batter until mixed.
Pour into baking pan and bake for 25-30 minutes, until golden and a toothpick inserted in center comes out clean.
Let cool in pan for 5 minutes.
Notes
You can certainly add more jalapeños if you like it a little spicier.