Jalapeno Buttermilk Cornbread - cooking recipe

Ingredients

1 1/2 cups yellow cornmeal
1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon oil
1 tablespoon honey
2 eggs, lightly beaten
1 1/2 cups buttermilk
1/3 cup frozen whole kernel corn, thawed and drained (optional)
3 tablespoons chopped jalapeno peppers

Preparation

Coat an 8x8 baking pan with cooking spray; place it in a 400* oven.
Combine all ingredients.
Beat hard for 30 seconds with a spoon.
Pour into hot pan.
Reduce oven to 375* and bake for 20 minutes, or until pick comes out clean.