I used a large Jalapeno and drizzled it in a lot of agave syrup after baking because I was craving a sweet and spicy cornbread. This recipe can be adjusted according to taste. When dicing the jalapeno, use gloves or make sure to wash your hands thoroughly after. When cutting the corn kernels from the cob, place a cup or mug upside down in a bowl. Hold the corn vertically with the bottom resting on the cup. Slice down and kernels will fall into the bowl. Easy.
Jalapeno Corn Bread
1 corn on the cob (1 cob of corn?) kernels sliced off cob
1/2 or 1 jalapeno, diced
3 tablespoons butter
1 1/4 cup buttermilk
2 tablespoons agave or honey, plus more for drizzling post baking
1 cup cornmeal
3/4 cup flour
1 teaspoon baking soda
2 teaspoon salt
Combine all ingredients and spread into square baking dish. Bake 20 minutes at 425 degrees. Drizzle with agave syrup or honey for sweetness.