Dutch Oven Jalapeño Cornbread
2 Tsp canola oil
1 cup cornmeal
1 cup all purpose flour
1 Tbs of baking powder
1 Tsp salt
2 large eggs
1 cup buttermilk
1/3 cup honey
1/2 stick butter melted
3 jalapeño peppers, diced (keep the seeds if you like heat)
1 cup shredded cheddar cheese
Add canola oil to a 10 inch Dutch oven. Pre heat using 8 coals beneath and 17 on top.
In a large bowl add cornmeal, flour, baking powder and salt. Give it all a good mix.
In a second smaller bowl combine eggs, buttermilk, honey, melted butter. Give it a good mix.
Combine the wet and dry ingredients in the large bowl. Be careful not to over mix. Fold in the jalapeños and cheddar. Pour the batter into the Dutch oven. Distribute evenly.
Bake for 20 to 25 minutes at 400 Deg F. using 8 coals beneath and 17 coals on top. Cornbread is done when a toothpick inserted into the center comes out clean.