Mexicali Cornbread | Blue Flame Kitchen

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 1/2 cup buttermilk
• 1 tbsp canola oil
• 1 tbsp liquid honey
• 1 clove garlic, crushed
• 1/2 cup frozen kernel corn, thawed
• 1/2 cup chopped seeded Roma tomatoes
• 1/4 cup thinly sliced green onion
• 2 tsp finely chopped seeded jalapeno pepper
• 1/2 cup shredded cheddar cheese