Jalapeño Cheddar Cornbread

• Vegetarian

• Produce

  • 1 cup Corn, frozen or canned fresh kernels
  • 2 Jalapeno peppers, large

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/3 cup Liquid honey

• Baking & Spices

  • 1 cup All-purpose flour, unbleached
  • 3 tsp Baking powder
  • 1 1/2 cup Corn meal, yellow
  • 1 tsp Salt

• Dairy

  • 1/3 cup Butter
  • 1 1/4 cup Buttermilk
  • 1 3/4 cup Cheddar cheese, grated sharp

Found on eviltwin.kitchen

Description

Ingredients

• 1-1/2 cup (200g | 7oz) yellow corn meal
• 1 cup (130g | 4.5oz) unbleached all-purpose flour
• 3 tsp baking powder
• 1 tsp salt (I use Himalayan salt)
• 2 large jalapeño peppers, seeded and finely chopped (save a handful to garnish)
• 1-3/4 cup (175g | 6.2oz) grated sharp cheddar cheese (save a handful to garnish)
• 1 cup (170g | 6oz) corn kernels (fresh, frozen or canned), drained well
• 1-1/4 cup (300ml) buttermilk
• 1/3 cup (80g | 2.8oz) butter, melted
• 1/3 cup (110g | 3.9oz) liquid honey
• 2 large eggs

Directions

• Preheat oven to 400°F degrees; grease and lightly coat a 9 baking dish with corn meal. Set aside.
• In a large mixing bowl, combine the cornmeal, flour, baking powder and salt; mix well with a whisk until fully combined. Add the grated cheese and chopped jalapeño (save a handful of each to garnish the top of the bread) as well as the corn kernels to the flour mixture. Mix delicately until well coated.
• In a separate bowl or measuring cup, whisk together the buttermilk, melted butter, honey, and eggs. Pour over reserved dry ingredients and stir delicately with a spoon until just combined. Pour into the prepared pan and sprinkle with reserved chopped jalapeño and grated cheese.
• Bake for 25 minutes or until the top is nicely golden and a toothpick inserted in the center comes out clean.
• Allow to cool for a few minutes and cut into 9 pieces. Serve warm, with butter.