Hot and Sassy Cornbread with Honey Butter Serving Size - 8 Prepared By - Mary Recipe Rating
			Corn Bread: 1 cup stone-ground yellow cornmeal 3/4 cup unbleached all-purpose flour 1/4 cup whole-wheat flour 1 tsp baking powder 3/4 tsp salt 1/2 tsp baking soda Freshly ground black pepper, to taste 1 cup canned cream-style 1/2 cup fresh or frozen corn kernels, thawed if frozen 1/2 cup sour cream 1/2 cup milk 2 eggs, lightly beaten 2 tablespoons vegetable oil 1-tablespoon (packed) light brown sugar 2 fresh jalapeno peppers, minced Honey Butter: 1 stick, unsalted butter, at room temperature 1/4 cup light clover honey
			Preheat the oven to 400 F. Butter an 8-inch square baking pan. Toss the dry ingredients together in a mixing bowl. In another bowl, stir the cream-style corn and all the remaining ingredients together until smooth. Add half the liquid mixture to the dry mixture, stir until just blended. Add remaining liquid and again stir until just blended. Pour the batter into the prepared pan. Bake until the top is golden and a knife inserted in the center comes out clean, 25 minutes. Cool slightly in the pan before cutting into squares. Serve with honey butter. Honey Butter - Combine all the ingredients in a food processor. Pulse on and off several times to blend. Transfer to a small bowl and serve.