Jalapeno Corn Bread

Ingredients:

• 1 1/3 cups all-purpose flour (320 ml)
• 1 1/3 cups yellow cornmeal (320 ml)
• 2/3 cup sugar (150 ml)
• 5 tsp baking powder (25 ml)
• 1/2 tsp salt (2 ml)
• 1/2 cup jalapenos, chopped and seeded (120 ml)
• 1 1/4 cups milk (300 ml)
• 5 tbsp butter, melted (75 ml)
• 2 eggs, lightly beaten
• 1 cup liquid honey (240 ml)

Directions:

1. In a large bowl, combine flour, cornmeal, sugar, baking powder, salt and jalapenos until there are no lumps.
2. In a smaller bowl, whisk together milk, butter and eggs until frothy.
3. Add liquid ingredients to dry ingredients and fold.
4. Pour mixture into a greased 8" x 8" (20cm x 20cm) pan, and bake in a preheated oven at 350°F (180°C) for about 30 minutes, or until golden brown.
5. Remove pan from oven, leave bread in pan, and allow to cool on rack.
6. Remove the cooled cornbread from the pan, cut into 2½" x 2½" (6cm x 6cm) squares and drizzle each square with about 2 tbsp (30ml) of honey. Serve immediately.