1/2cupunsalted butter, 1 stick melted and cooled slightly
8ouncescream style corn, or Mexican corn
1-2jalapeno, chopped and seeds removed
1cupshredded cheddar cheese
Preheat the oven to 350°F. Butter a 9×9″ pan and set aside.
Pour milk into a measuring cup and then whisk in the honey and eggs.
In a large bowl, mix together the flour, cornmeal, baking powder and salt. Add in the milk mixture and stir just until combined. Then stir in the melted butter, corn, jalapeno and 1/2 cup cheese. Be careful not to over mix.
Pour into prepared pan. Sprinkle the top with remaining cheese. Bake for 33-35 minutes, or until a toothpick comes clean from the center. Remove from oven and allow to cool slightly before serving. Slice into 16 squares. Best served warm with a little butter (if desired) on top.
To make into muffins: Make batter the exact same way, however pour into a 12-cup muffin tin instead of a baking pan (each cup should be about 3/4 full). Bake at 350°F for 17-20 minutes, or until muffin tops are nice and golden and a toothpick comes out clean.
To store: Can be stored at room temp for 1-2 days. Wrap in foil and store in a zip top bag.
To freeze: Let cool completely, then wrap in aluminum foil or place in a freezer bag. Store in freezer for 1-2 months.
Thawing: Place in refrigerator overnight or thaw at room temp until soft and fluffy (no longer frozen).
Reheating: Re-wrap in aluminium foil and place in oven at 350° until warmed throughout.