Jalapeño and Corn-Stuffed Cornbread

Ingredients

• ¼ cup honey
• 2 large eggs
• 1 ½ cups buttermilk
• ½ stick unsalted butter, melted
• 1 ½ cups all-purpose flour
• 1 ½ cups cornmeal
• 1 ¼ teaspoon baking soda
• 1 teaspoon salt
• ½ cup queso fresco cheese, crumbled
• ½ cup queso panela (or a white cheddar cheese) crumbled
• 1 cup fresh corn
• 2 jalapeños, seeded and sliced

Preparation

1. Preheat oven to 400°F. Coat a 9x13-inch baking dish with cooking spray and line with parchment paper.
2. Mix flour, cornmeal, baking soda, and salt in a large bowl until well combined.
3. Add eggs, buttermilk, and honey to flour mixture. Stir to combine.
4. Add melted butter and stir until batter is smooth.
5. Fold in jalapeño slices, fresh corn, and both of the cheeses. Pour batter into prepared baking dish and bake for 20 minutes or until cooked through the center.