Pan de elote, cornbread

4 ears of fresh corn 2 cups of gluten free biscuit mix 3 eggs 1 stick of butter 2 tsp baking soda 1/2 cup of honey 1/4 cup of canned jalapenos First slice the corn off the ears and put into food processor and blend. Melt the butter and pour into mix along with eggs and honey. Then add in the biscuit mix and baking soda and blend thoroughly. Blend in jalapenos last and leave some chunks. Pour onto a greased pan and bake at 375 for 50 minutes. Very best served with creamed lime honey

graham cracker crust

1/2 box of graham crackers, or 2 packets of them from a box. 1 stick of butter 1/4 cup of honey cinnamon nutmeg 1 teaspoon of vanilla extract Crush the graham crackers and run it through a food processor until fine. Melt the butter and pour it on the graham crackers as well as the cinnamon, vanilla, nutmeg, and honey and blend together. Must have a consistency that is moldable, but not too wet. Line a pan with your crust and bake in a pre-heated oven for 15 minutes, or until it smells good. Then it's ready to be filled!