What you'll need:
-3 cups all purpose flour
-1/4 cup sugar
-2 Tbsp. baking powder
-2 tsp. kosher salt
-2 cups milk
-3 large eggs, lightly beaten
-2 sticks of unsalted butter, (melted)
-1 cup of canned corn
-2 Tbsp. honey
- half a block of sharp cheddar cheese, shredded (4 oz)
-half a block of pepper-jack cheese, shredded (4 oz)
-3 minced jalapeno peppers, seeded
What to do:
-In a medium bowl, mix together the corn, jalapenos and 3/4 of the cheese. Sit aside to allow the flavors to mix. (if you wish to add bacon or any other vegetable add during this stage)
-Preheat Oven to 375 degrees
-Combine the flour, cornmeal, sugar, baking powder & salt. Mix well.
-In separate bowl, mix eggs and butter
-In a small bowl whisk the honey and the milk together until the honey is dissolved
-Add honey mixture into egg and butter mixture
-Slowly add wet mixture to dry and mix until the clumps dissolve. Be sure not to over mix.
-Grease your pans/muffin tins. I recommend using muffin tins as they come out much prettier- Also they are easier and less messy since you do not have to worry about cutting them. If you want to use a pan try a 9X 13 inch pan.
-Add the cheese/corn/Jalapeno mixture to the batter.
-Fill up each muffin tin half way or fill up the pan halfway and smooth over with a knife.
- Sprinkle your remaining cheese on top.
-Stick in the oven for 35 minutes. Check after 30 with a toothpick. Cornbread baked in the muffin tins cooks a lot faster than baking in a pan. (in a pan mine actually ended up baking 45 minutes.)
-Once cool pop out of tins or cut into squares.