Chipotle Cheddar Cornbread

Preheat oven to 425ºF. Oil up a cast iron pan and stick it in there as well to warm up.

Combine cornmeal, salt, baking powder, and baking soda in a bowl and mix thoroughly.

In a separate bowl, beat the eggs then mix in the buttermilk and honey. You may want to mix the honey with a small amount of buttermilk separately so there aren’t any honey clumps. Finally, add in the creamed corn, corn kernels, cheese and peppers.

Slowly whisk in the dry ingredients to make the batter.

Once the oven is preheated and cast iron pan is smoking hot, pour in the batter and bake for 20-30 minutes. If you wiggle the pan and the center jiggles, it’s not done. Insert a fork in the middle and make sure it comes out clean to be sure. If your pan is well seasoned, and you oiled well, it should release easily once cooled.