Baking powder: 2 teaspoons
Baking soda: 1/2 teaspoon
Sea salt: 1/2 teaspoon
Large eggs (at room temperature): 2
Low-fat buttermilk (at room temperature): 1 cup (or use 1 cup 2% milk and 1 tablespoon lemon juice or white vinegar)
Freshly grated sharp cheddar or pepper jack cheese (or a mix of both): 1.5 cups, divided
Mexican-style corn (drained): 1 can, about 1 cup
Large jalapeño pepper, deseeded and finely chopped (remove membranes for less heat): 1
Scallions, finely chopped and divided: 2, about 1/4 cup
Instruction:
Get your 8×8-inch baking dish ready by lining it with parchment paper and a quick spray of non-stick spray. Make sure to leave extra paper on two sides for easy removal later on.
Using a microwave-safe bowl, melt your butter and allow it to cool down.
In another bowl, create your dry mix by combining the cornmeal, flour, baking powder, baking soda, and salt.
Once the butter has cooled, whisk in your eggs until well blended. Next, pour in the buttermilk and honey, and continue whisking until fully integrated.
Gradually merge your wet and dry mixtures, stirring gently until a somewhat lumpy batter forms.
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