Smoky Grilled Jalapeño Cornbread with Honey Drizzle

1.Preheat the oven to 200°C (390°F). Grease and flour a 9-inch square baking pan.

2.In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.

3.In a separate medium bowl, whisk together the buttermilk, melted butter, and eggs until combined.

4.Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix; a few lumps are fine.

5.Fold in the diced jalapeños and cheddar cheese (if using).

6.Pour the batter into the prepared baking pan and spread evenly.

7.Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cornbread cool completely in the pan, then carefully remove and cut into 8 equal squares.

8.Prepare the grill for medium heat (around 175°C/350°F). Lightly brush the grill grates with melted butter or oil.

9.Brush all sides of the cornbread squares with melted butter. Place the squares directly onto the preheated grill.

10.Grill for 1-2 minutes per side, turning carefully, until deep golden-brown grill marks appear and the cornbread is slightly toasted and smoky. Remove from the grill and set aside.

11.For the honey drizzle, combine the honey and 1 tablespoon of melted butter in a small bowl. Stir until smooth.

12.Brush the tops of the grilled cornbread squares with the honey mixture. Garnish with the reserved fresh jalapeño slices and serve immediately.