HONEY-JALAPENO CORN BREAD by TwT

[beemaster]

HONEY-JALAPENO CORN BREAD
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk
1/2 cup honey
2 tablespoons butter or stick margarine, melted
2 jalapeno peppers, seeded and minced
1 large egg, lightly beaten
Cooking spray
Preheat oven to 425º. Lightly spoon flour into a dry measuring cup; level
with a knife. Combine flour, cornmeal, baking powder, baking soda, and
salt in a large bowl; make a well in the center of mixture. Combine buttermilk,
honey, butter, peppers, and egg in a bowl; add to flour mixture.
Stir just until moist. Spoon batter into an 8-inch square pan coated with
cooking spray. Bake at 425º for 18 minutes or until a wooden pick inserted
in center comes out clean.