Jalapeño Cornbread | Cruise Scoop

Ingredients

• 1 jalapeño pepper
• 1½ cups all-purpose flour
• ½ cup fine cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking soda
• 1 teaspoon salt
• 2 eggs, beaten
• 1 cup whole milk
• ½ cup butter, melted
• 1 cup extra sharp white Cheddar
• 3 tablespoons thinly sliced grilled scallions
• ¼ cup honey, thinned with 1 tablespoon hot water