Jalepeno & Cheese Cornbread

Ingredients:
2 cups cornmeal
1 cup whole wheat pastry flour
1 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2-1/4 cups low fat/fat free buttermilk
1/4 cup honey
3 egg whites, lightly beaten
1/4 cup butter, unsalted,melted
1 cup low fat cheddar cheese grated
1/3 cup jalapeno peppers, thinly sliced

Method:

Preheat oven 400F. Place a 9 inch pan in the oven.
Whisk together the flours along with cornmeal, baking powder,soda and salt.
Whisk together eggs,honey,butter and buttermilk in another bowl.
Add the wet ingredients to the dry at once, stirring quickly and lightly.
Add the cheese and the jalapenos and stir to combine.
Remove the skillet from the oven and grease the pan, covering the bottom and the sides well.
Carefully transfer the batter to the pan.
(Remember: handle of the pan will be HOT from the oven)
Bake for approximately 25-30 minutes or until the top is golden brown and a skewer inserted in the middle comes out clean.
Remove and serve warm.