Let's start making our Cheesy Jalapeno Cornbread by preheating the oven to *400 f. Use non-stick spray on a 9x13 baking dish.

We don't want to leave half of our yummy jalapeno bread stuck in the pan, right?

In medium bowl whisk the flour, cornmeal, baking soda, and salt together. Set that aside for just a second.

In a mixing bowl we're going to cream the butter on medium for about 1 minute. It should be nice and fluffy. Add SPLENDA® Sweeteners.

Mix again until completely combined. Now, add eggs and half the buttermilk.

Yep, mix again!

Grab your cornmeal/flour mix and add half of that.

Go on, mix that in good now too. Add the rest of your buttermilk and cornmeal mix. Beat until thick and combined well.

Gently fold in your chopped jalapeno and shredded cheese. Don't over mix.

Pour that yummy batter into the sprayed baking dish.

Bake approximately 20 - 25 minutes depending on your oven.

It should be nice and golden brown and toothpick will come out clean from center.

Serve warm with butter and drizzle with honey.