Lowcountry's Famous Honey Jalapeño Cornbread

Makes: 20 slices 
Prep time: 25 min 
Cook time: 40 min

Ingredients

• 3 sticks softened butter
• 4 eggs, beaten
• 2.5 cups buttermilk
• 3/4 cup evaporated milk
• 1.5 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 2 cups cornmeal
• 1/2 cup canned creamed corn
• 1/2 cup fresh corn
• 1 cup minced fresh jalapeños, ribs and seeds removed
• 1/2 cup honey

Directions

1. Heat the oven to 400 degrees. Whisk together, in a large mixing bowl, two sticks of butter, eggs, buttermilk, evaporated milk, flour, sugar, salt, baking powder, baking soda, cornmeal, and creamed corn until well blended. Fold in fresh corn and jalapeño with a spatula until evenly distributed.
2. Pour mixture into a 1/2-inch-deep greased rimmed half sheet pan. Bake until top is golden brown and a toothpick inserted into center of bread comes out clean, about 30 to 45 minutes.
3. Melt remaining stick of butter in a small saucepan over medium-low heat, and whisk in honey until blended. Spread honey butter generously over the top of still-warm cornbread with a pastry brush. Cut into squares and serve.