Jalapeño Honey Cornbread
Ingredients
- 1 tablespoon vegetable oil
- 1 large large egg
- 1/4 cup honey
- 5 tablespoons butter
- 170 g white cornmeal
- 130 g all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon kosher salt
- 3/4 cup sour cream
- 3/4 cup milk
- 4 ounce pickled jalapeños
- 4 tablespoons salted butter
- 1 1/2 tablespoons honey
- 1/4 teaspoon cayenne pepper
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Instructions
- Add the oil to a 9 to 10-inch cast-iron skillet and place it in the oven so that it heats as the oven preheats.
- Add the egg, honey, and butter to a medium mixing bowl and whisk together until well mixed. Add the cornmeal, flour, baking soda, salt, sour cream, and milk. Whisk just until combined—do not overmix. Add the jalapeños and give a quick mix.
- Carefully remove the hot pan from the oven and tilt it slightly so the bottom is coated in the oil. Immediately pour the batter over top. The oil will sizzle, so be careful.,Return to the oven and bake until browned around the edges, golden brown on top, and a toothpick inserted in the center comes out clean, 20 to 25 minutes.
- Combine the softened butter, honey, and cayenne pepper in a small bowl and mix well.
- Let the cornbread sit for 5 to 10 minutes before slicing and serving with the hot honey butter alongside.,Love the recipe? Leave us stars and a review below!
Source
Original recipe: View Original