Sweet and Spicy Cornbread

What You Need

1 cup Dandy® Sweet Corn, cut from cob

1 cup all-purpose flour

1 cup cornmeal

1 Tbsp baking powder

1/2 tsp salt

2 eggs, beaten

1 cup buttermilk

¼ cup melted unsalted butter

2 Tbsp honey

1 jalapeno, seeded and finely minced

1 stalk Dandy® celery, finely chopped

Preheat oven to 375°F. Generously butter and spray a bread pan.
Sift cornmeal, flour, baking powder, and salt.
Combine buttermilk, eggs, unsalted butter and honey until smooth.
Make a well in the center of the dry ingredients. Pour wet ingredients and sweet corn into well and fold until just combined. Do not overmix.
Pour cornbread mix into prepared pan and bake 30-35 minutes or until toothpick inserted into the center of the cornbread comes out clean. Let cool for easier cutting.
Slice cornbread into squares and brush with melted butter. Grill cornbread over medium heat for about 2 minutes on each side, until crisp