Hush your mouth cornbread

Yes that is a cast iron skillet divided into slices for cornbread

Cornbread

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/4 to 1/2 cup honey
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 beaten eggs
• 1 cup buttermilk (see note below)
• 1 cup grated cheddar cheese
• 1 heaping spoonful picante salsa
• 1 jalapeno, chopped and seeded
• 1/4 cup finely chopped green onion

Grease 9×9 baking pan. Preheat oven to 425. Mix dry ingredients, leaving a well in the center of the bowl. In another bowl, mix eggs, honey and buttermilk. Pour into well in dry mix and stir until incorporated. Add cheese, salsa, green onion and jalapeno. Stir until incorporated. Spoon into prepared pan. Cook for 20 to 25 minutes or until a knife inserted in the center comes out clean.

Note: If you don’t have buttermilk, you can put a tablespoon of lemon juice or vinegar in your measuring cup and fill it the rest of the way to the one cup mark with regular milk. Let stand for five minutes before using.