Skillet Jalapeño Cheddar Cornbread

Name: Skillet Jalapeño Cheddar Cornbread
Ingredients: 1 ¼ cup yellow cornmeal; 1 ¼ cup white whole wheat flour; 1 ½ tsp. baking powder; 1 ½ tsp. baking soda; 1 ¼ tsp. Kosher salt; 1 large egg; 3 Tbsp. honey; 1 ¾ cups low fat buttermilk; 2 Tbsp. canola oil; 1 (11 oz.) can Mexican style corn, drained; 2 jalapeño peppers, seeded and finely diced; ½ cup shredded sharp cheddar cheese; 1 Tbsp. salted butter

This Skillet Jalapeno Cheddar Cornbread has jalapenos for a spicy kick, Mexican style corn with bell peppers for extra flavor and shredded cheddar for that ooey-gooey cheesiness we all desire. We swapped all-purpose flour for white whole wheat flour to give us the texture of traditional cornbread, but with a little extra fiber. We are cooking all of this goodness in a cast iron skillet to give the cornbread a crispy crust. Serve by itself or with a hearty bowl of chili!