Jalapeño Cheddar Cornbread

Preheat oven to 375°F. Lightly grease a 9x13 pan with 1 Tablespoon of butter. Set aside.

In a large bowl, combine 1 cup of flour, 1 cup of cornmeal, ½ teaspoon baking soda, and ½ teaspoon salt.

In a separate bowl, whisk together 1 cup of buttermilk, ½ cup melted butter, ½ cup sugar, 2 eggs, and 1 Tablespoon of honey.

Pour the wet mixture into the bowl of dry ingredients.

Stir using a spatula until well combined.

Add in the diced jalapeño and ½ cup shredded cheese. Stir to combine.

Pour the cornbread batter into the 9x13 baking dish and spread evenly.

Place the baking dish into the oven and bake for 30-35 minutes.

When done, remove from the oven and allow to cool for 5 minutes before cutting and serving.