Spicy Jalepeno Corn Bread

This recipe is from Cooking Light. It's the first corn bread I ever made and it's so good!

Ingedients:

Cooking Spray

1 1/4 cups stone-ground cornmeal

1 cup fresh corn kernels (I use frozen corn, cooked)

3/4 tsp kosher salt

1/2 tsp baking soda

1 cup nonfat buttermilk
1/2 cup shredded cheese
2 tbs minced pickled jalapeno peppers
1 1/2 tablespoons butter, melted
1 1/2 tablespoons honey
1 tablespoon canola oil
2 large eggs, lightly beaten

Directions:

1. Preheat oven to 375.

2. Place a 9 inch cast-iron skillet coated with cooking spray in oven for 5 minutes or until heated.

3. Combine cornmeal, corn, salt, and baking soda in a large bowl, stirring a well in center of mixture. Combine buttermilk, cheese, jalapenos, butter, honey, oil and eggs in a small bowl; add to cornmeal mixture. Stir just until combined. Spoon mixture into preheated pan. Bake at 375 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Cut into 12 wedges.