- 2 tablespoons butter
- 1/3 cup finely chopped onions
- 1 cup fresh corn kernels
- Pinch salt plus 3/4 teaspoon salt
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- Pinch cayenne pepper
- 1/3 cup shredded Cheddar
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tablespoon minced green jalapeno, seeds and stem removed
- 1 tablespoon minced red jalapeno, seeds and stem removed
- 3 tablespoons honey
Preheat oven to 375 degrees F.
In a small saute pan, melt the butter over medium-low heat. Add the onions and cook until soft and golden brown, 3 to 4 minutes. Add the fresh corn and a pinch of salt and cook an additional 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool.
In a large bowl, stir together the flour, cornmeal, baking powder, 3/4 teaspoon salt, cayenne pepper, and cheese. In a second bowl, whisk together the buttermilk, oil, eggs, jalapenos, and honey. Add the buttermilk mixture to the flour mixture, stirring just until moistened. Stir in the cooled onions and corn.