Honey Jalapeno Cornbread
This delicious cornbread has elements of sweetness and heat that really make this cornbread stand out. It will be a staple on your Thanksgiving table.
Serves 9 pieces
Ingredients
- 1 stick Unsalted Butter about 113 grams
- 15 oz Sweet Corn Kernels drained, use only the corn
- 2 Eggs
- 1/4 cup Milk
- 1 Jalapeno Thinly sliced
- 1 cup All Purpose Flour
- 1 cup Yellow cornmeal
- 1.5 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 cup Sugar
- Sprinkle of Salt
- 1/3 cup Honey
Instructions
- Preheat oven to 350 F.
- In a small pot, melt the butter and add the corn to it. Cook together for a few minutes until it starts to simmer then add in the jalapeno slices.
- Cook together until the corn appears lightly browned about 5 minutes.
- To a bowl, add the flour, cornmeal, baking powder, baking soda, sugar, and salt. Mix together very well.
- In a blender, blend the corn and butter mixture together until a smooth. Then, add the eggs and milk to this liquid and blend again. There should be no chunks. Add that to the dry ingredients and mix together.
- Pour into an 8x8 baking pan prepped with cooking spray. You can add some chopped jalapeno bits on top to make it spicier or decorative.
- Bake at 350 F for 40 minutes until cooked through. Take out and slather with honey all over the top. You can serve it with some more room temp butter if you like as well. Enjoy warm or room temperature.
Notes
To store the cornbread, cut into slices and wrap each piece in plastic wrap then put them in a ziplock bag and freeze until later when you can rewarm it. I will say fresh is always best but this will do for extra cornbread pieces.
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