1 cup buttermilk or milk
1/4 cup butter
2 tablespoons honey
1 cup stone-ground cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 Serrano peppers, seeded and finely diced
Preheat oven to 400 degrees.
Mix together the buttermilk, butter, eggs and honey.
Mix the cornmeal, flour, baking powder, baking soda and salt in a large bowl.
Add the wet ingredients in to the dry ingredients and then stir in the peppers.
Pour the mixture into a 12-inch cast iron skillet and bake for 25 minutes.
If you like your cornbread even spicier, replace the Serrano peppers with Anaheim peppers!