JALAPEÑO CHEDDAR SKILLET CORNBREAD | SOUTHERN FOOD

Ingredients

• 2 Cups Tenda Bake self-rising yellow cornmeal
• 2 Cups AP flour
• 1/2 sugar
• 2 Tablespoons baking powder
• 1 teaspoon kosher salt
• 2 Cups buttermilk
• 1 stick butter, melted
• 1/2 Cup orange blossom honey
• 4 eggs, beaten
• 3 jalapeños, diced
• 2 tsp olive oil
• 1 Cup cheddar cheese
• 1 Tablespoon butter or cooking spray