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In a large, separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Add the eggs to the bowl with the melted butter and whisk until blended. Stir in the buttermilk and honey. Add the wet ingredients to the dry ingredients and, by hand, stir gently just until combined.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×9 inch baking pan. Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan. Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.

Cornmeal. I like a medium-grind cornmeal like this one, which gives the Mexican cornbread extra texture, but if you don鈥檛 have it on hand, regular finer-grind cornmeal works too. White Whole Wheat Flour. For whole-grain goodness. Its mild flavor tastes just like all-purpose flour in this recipe. Baking Powder AND Baking Soda. For that perfect rise.

Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos. In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well.