Jalapeño Cornbread with Lime Honey Glaze

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Ingredients:
For the Jalapeno Cornbread:
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup buttermilk
1/4 cup unsalted butter, melted
2 large eggs
1 cup fresh or canned corn kernels
2-3 jalapeno peppers, seeded and finely chopped
1/2 cup shredded cheddar cheese
For the Lime Honey Glaze:
1/4 cup honey
Zest and juice of 1 lime

Directions:
Preheat the oven to 375°F (190°C). Grease a 9-inch square baking dish or cast iron skillet with butter or cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.
In a separate bowl, combine the buttermilk, melted unsalted butter, and eggs. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the corn kernels, chopped jalapeno peppers, and shredded cheddar cheese until evenly distributed.
Pour the batte

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