Jalapeño Cornbread on the Yoder

• 2.5 cups all-purpose flour
• 1.5 cups yellow cornmeal (medium or fine grind, not coarse)
• ½ cup sugar
• 3 teaspoons Old Skool Rub
• 2.5 cups milk
• 3 extra-large eggs, lightly beaten
• ½ pound (2 sticks) unsalted butter, melted
• 1-2 cobs fresh corn OR frozen corn 1 cup
• 12 ounces shredded sharp Cheddar, divided
• ½ cup chopped green onions (about 6 green onions)
• ½ cup fresh jalapeno peppers, seeded and minced
• ¼ cup canola oil to grease the pan

FOR THE HOT HONEY
• 1 cup honey
• 2 tablespoons apple cider vinegar
• 2 tablespoons hot sauce - Thai chili oil
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne
• 1 tablespoon Kreiser Barbecue Old Skool or other AP Rub

1. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.

2. In a separate bowl, combine the milk, eggs, and butter. Stir the wet ingredients into the dry until most of the lumps are dissolved —Do not over-mix

3. Mix in 2 cups of the shredded cheddar, the scallions, and jalapeños, and allow the mixture to sit at room temperature for 20 minutes

4. Pour canola oil into a 9×13″ baking dish and place it in the smoker for 5 minutes to heat it up

5. Pour in batter

6. Bake for 1 hour 15 mins at 350°F until internal temp is 190°F