Step 1

Preheat the oven to 175 degrees centigrade.

Step 2

In a large mixing bowl, combine the cornmeal, flour, baking powder, bi-carb soda and salt.  Stir together with a whisk.

Step 3

In a medium mixing bowl, combine the melted butter, brown sugar, honey, buttermilk. Whisk together thoroughly until everything is combined. Add the egg and whisk thoroughly.

Step 4

Add the corn, cheddar and chopped jalapenos to the dry mixture. Stir together with the whisk. Add the wet ingredients to the dry ingredients and whisk together.

Step 5

Prepare a non-stick tin or baking tray by greasing it with butter. I used a 28cm cast iron pan but you can use a 20cm tin, it will just need to be deeper. Pour the batter into the baking tray and flatten it out so it’s even.

Step 6

Put the tray in the oven and bake for 20-25 minutes or until golden brown and firm and bouncy to the touch.

Step 7

Serve warm with lashings of butter.