Jalapeno Corn Bread
Provided by: Marcus Samuelsson
- Preheat oven to 350°F.
- In a large bowl, combine flour, cornmeal, baking soda, chili powder, ginger powder and salt in a large bowl. In a separate bowl, combine the buttermilk, oil, honey, eggs. Add buttermilk mixture to cornmeal mixture; stir just until moist (batter will look slightly lumpy). Fold in the jalapenos.
- Spoon batter into an 11 x 7-inch baking dish coated with butter.
- Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Serve warm. If you'd like, drizzle with extra honey for a sweeter cornbread.