Honey-Jalapeno Skillet Cornbread

This combination of honey, onion and jalapeno pepper makes for a great tasting bread that will quickly disappear.

INGREDIENTS

1 pkg. (5.28 oz.) Honey Girl Hot Water Cornbread Mix

1 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons oil

1 egg, beaten

1 cup buttermilk

1/4 cup honey

1/4 cup finely chopped onion

1-2 tablespoons chopped jalapeno pepper

Can be stored in refrigerator or freezer for later use.

DIRECTIONS

Grease a 6 or 6.5 inch cast iron skillet or equivalent baking pan. 

In large mixing bowl, mix together Honey Girl Hot Water Cornbread Mix, baking powder and salt.  Add egg, oil, honey and buttermilk to dry ingredients and mix well with a wire whisk or hand mixer.  Stir in chopped onion and jalapeno pepper.  Pour into prepared skillet.  Bake at 400°F for 20 minutes.  Remove from oven.  Can be served immediately or saved for later.  Yield:  6 servings