Jalapeno Zucchini Cornbread - cooking recipe

Ingredients

1/2 yellow sweet onion, diced
1/2 cup butter, softened (1 stick)
3 large eggs
1/2 cup buttermilk (store bought or homemade, see note below for instructions)
1 cup zucchini, grated and packed (about 1 large zucchini)
2 large fresh jalapeno peppers, finely chopped
1/3 cup honey
1 1/2 cups flour
3/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt

Preparation

Preheat oven to 350 degrees F. Grease a loaf pan (9 x 5 x3\")d or a square cake pan.
In a medium pan, saute onion in butter until soft and translucent. Let cool.
With an electric mixer, combine softened butter, eggs and buttermilk.
Add in zucchini, jalapeno peppers, honey, flour, cornmeal, baking powder, baking soda ands salt. Mix well. Pour mixture into prepared pan. Bake in preheated oven for about 45-50 minutes or until toothpick comes up clean before slicing.
Serve with butter and jam or jelly. Can be made ahead and frozen.
NOTE: To make homemade buttermilk, mix 1 tablespoon vinegar or lemon juice into 1/2 cup milk and gently stir. Let sit for about 20 minues until slightly thickened.