Ingredients

• 1 1/4 cup all purpose flour
• 3/4 cup of cornmeal
• 2 teaspoons baking powder
• 1/3 cup sugar
• 3/4 teaspoons salt
• 1 1/4 cup whole milk
• 1/4 cup of shortening
• 1/4 cup of chopped jalapeños (the picked kind from a jar)
• 1 egg
• 1/2 cup soften butter
• 1/3 cup honey

Directions

1. Preheat oven to 400°F or 205°C
2. In a mixing bowl, mix together the dry ingredients. Once thoroughly mixed, add in the egg, milk, and shortening. Mix that all together until all ingredients are mixed through but don’t over mix! You could even use your hands to make sure you’re not over working it. Once the wet ingredients are mixed in, fold in the chopped jalapeños.
3. Pour the mixture in a buttered 8×8 baking dish. Bake on the top rake of the oven for 25-30 minutes at 400°F or 205°C. You will know when it’s ready when you put a toothpick through the middle of the dish and it comes out clean. I like my cornbread a bit toasty on top and spongey in the middle so I like to turn on the broiler for an extra minute to toast up the top. Once ready, take it out of the oven and let it sit for 10 minutes before cutting and serving.
4. Whip together softened room temperature butter with good honey and you’re ready to go. You can whip your butter and put it in the fridge to solidify again for later use.