Source: Enduring Harvests, ©1995 by E. Barrie Kavash

Moist, spicy cornbread made with buttermilk, chilies, onions, and honey.

Servings

1.0
1 each  cooking spray 1.0
1 cup  cornmeal 3.0
3 tbsp  white all purpose flour 1.0
1 tsp  salt 1.0
1 tsp  low sodium baking powder 1.0
1 tsp  ground thyme 0.25
0 1/4 cup  ground allspice 16.0
16 oz  Corn, yellow, kernels, cooked, serving 1.0
1 each  yellow onion 1.0
1 each  whole jalapeno pepper 1.5
1 1/2 cup  low fat buttermilk 0.25
0 1/4 cup  Oil, corn 2.0
2 each  eggs 1.0
1 tbsp  honey

1. Preheat oven to 350°F. Grease or spray a cast-iron skillet or 10- x 10- x 2-inch baking pan and set aside.
2. In a large mixing bowl, measure the dry ingredients. Create a well in the middle. Add remaining ingredients. Beat quickly and carefully, until well mixed. Pour into prepared skillet or baking pan.
3. Bake for 1 hour or until a toothpick inserted in the center of the loaf comes out clean. Cool briefly and serve as a side dish, or cool completely and turn out on a broad board to dry somewhat for use in stuffing.