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Ingredients

• 1 cup  all-purpose flour
• 1/2 cup  whole-wheat flour
• 1/2 cup  cornmeal
• 2 teaspoons  baking powder
• 1/2 teaspoon  salt
•   Freshly ground pepper, to taste
• 3   large eggs, lightly beaten
• 1/2 cup  buttermilk, or equivalent buttermilk powder
• 1 tablespoon  butter, melted
• 1 tablespoon  honey
• 1/2 cup  drained canned corn kernels
• 1   small onion, diced
• 1/2 cup  chopped tomato
• 1 clove  garlic, minced
• 1   jalapeno pepper, seeded and minced
• 1/2 cup  grated Cheddar cheese

Description

EatingWell Reader Chuck Allen Of Dana Point, California, Contributed This Moist Vegetable-studded Cornbread. It Makes A Fine Accompaniment To Stews, Chilis And Breakfast Eggs.

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