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Jalapeno Buttermilk Cornbread
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INGREDIENTS
1/2 cup (1 stick) unsalted butter
1 1/2 cups buttermilk
2 large eggs
2 cups yellow cornmeal, polenta or maize
1 cup unbleached all purpose flour
1/2 cup honey
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 T or to taste Jalapeno peppers (sliced) removing seeds (unless you want it smoking hot)
Chopped green and red bell peppers to taste
Preparation
Preheat oven to 400°F. Pan spray a skillet. Melt butter in large saucepan over low heat. Remove from heat. Whisk in buttermilk, then eggs. Mix all remaining ingredients in large bowl. Stir in buttermilk mixture. Transfer to prepared pan.
Bake corn bread until edges are lightly browned and tester inserted into center comes out clean, about 20 minutes. Cool completely in pan. If using in stuffing, cover tightly and store at room temperature at least 1 day and up to 2 days.
AND if you want to do it for Christmas get a Santa Clause Pan, lifesavers or white xanax, black licorice and make your own Pine Cove Lonesome Christmas "Stupidest Angel" Corn Bread. This can be used for stuffing, as a side dish with chili or jambalaya. 
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The world in which you were born is just one model of reality.
OTHER CULTURES ARE NOT FAILED ATTEMPTS AT BEING YOU:
They are unique manifestations of the human spirit.
Wade Davis (I knew there was a reason I liked Wade Davis)
