Mexican Cornbread

Bahan-bahan (16 porsi)

• 1/4 cup unsalted butter
• 3 tablespoons honey
• 1 cup yellow cornmeal (I like medium grind for the texture)
• 1/2 cup white whole wheat flour ((or all-purpose flour))
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 eggs (at room temperature)
• 1 cup low-fat buttermilk (at room temperature; or 1 cup 2% milk mixed with 1 tablespoon lemon juice or white vinegar)
• 1 1/2 cups freshly grated sharp cheddar, cheddar jack, or pepper jack cheese, or a mix (divided)
• 1 can Mexican-style corn (drained (7 ounces; about 1 cup))
• 1 large jalapeño pepper (seeded, membranes removed, and minced)
• 2 g reen onions (chopped, divided (about 1/4 cup))