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1
Whisk in cornmeal to the buttermilk and leave it to rest for 10 mins or till you prepare other ingredients. Preheat the oven to 350u00b0F.
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2
Clean and chop the ramps thoroughly. Heat a large saute pan to medium and coat the bottom with 1 to 2 tablespoons of butter. Add the ramps and cook them until they are slightly brown or sauteed. Season with salt and set aside.
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3
Sift together the flour, baking powder, baking soda and salt and set aside.
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4
In a large mixing bowl, add the whisked eggs, one at a time. Add the melted butter, honey, sugar and cornmeal/buttermilk mixture and mix until smooth. Add the chopped Jalapeno as well.
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5
Add the flour mixture and stir until combined and then gently stir in the corn kernels, mixing them until the ingredients are evenly distributed.
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6
Grease two tablespoons butter in a 8 or 10 inch round cake pan (you can also use a cast-iron skillet). Pour in the batter, spreading it evenly and sprinkle the sauteed ramp evenly over the top.
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7
Bake for about 30 minutes, or until the cornbread is firm and springing (the baking time will depend on the size and type of pan) and a toothpick inserted into the center comes out clean.
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8
Allow the bread to cool in the pan for at least 15 minutes before slicing it into squares or wedges. Serve immediately.
