Pamela’s gluten free cheese jalapeño cornbread

Gonzobeans

1 bag of Pamela’s corn bread mix

2 cups shredded Mexican cheese

1 can corn kernels

2 eggs

1 cup water

12 tbsp butter

¼ cup honey, plus 1 tbsp for topping

2 tbsp jarred hot jalapeño peppers, diced

Preheat oven to 375. Place 1 tbsp butter in cast iron skillet and place in oven until butter is fully melted. Make sure to coat the bottom of skillet well.

Mix all ingredients, including 8 tbsp of melted butter and ¼ cup honey, in bowl (you will need 3 tbsp of butter and 1 tbsp of honey later). Pour ingredients into hot skillet and return to oven. Cook for 15 to 20 minutes.

Melt 3 tbsp of butter and mix with 1 tbsp of honey. Drizzle this on top of corn bread and return skillet to oven. Bake for another 5 to 10 minutes. You should have some browning of the top of cornbread.

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