1 cup milk
1/4 cup melted butter
3 tbsp honey
1 tbsp baking powder
1 large egg
1/2 cup sugar
1/2 tsp salt
8.5 oz can of drained corn
1 1/4 cups yellow cornmeal
1/4 cup diced pickled jalapeños optional
1 cup flour
Heat oven to 400°F. Spray the bottom and sides of an 8″ square pan, 9″ round cake pan with cooking spray. Or use a cast-iron skillet.
In a large bowl, mix butter, milk, and egg until well blended.
Add cornmeal, flour, sugar, baking powder, and salt, stirring until flour is moistened.
Stir in the corn and chopped jalapeños (the batter will be lumpy).
Pour the batter into the pan with even distribution and smooth the top of the pan.
Bake for 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from oven and brush honey on top, let soak.