Cathy’s Honey Jalapeno Cornbread

Posted by Dani on May 10, 2012

My friend Cathy makes one of my favourite cornbreads – sweet with a kick of jalapenos. She drizzles honey overtop so your mouth is rocked with both sweet and spicy flavours – delicious! I usually like to make cornbread to serve alongside my chili, but I generally use a low-fat recipe. This time, I decided to amp it up and make Cathy’s cornbread instead.
Her recipe originally came from the back of the TV Guide. Does anyone remember those? Each issue would feature a recipe shared by a restaurant chef. So this cornbread came from some long-ago restaurant menu. If you recognize it, let us know so we can credit it properly. It’s an easy recipe – add the wet ingredients to the dry, mix it up, and pop it in the oven. It was delicious with our chili, and also goes great with soups, stews and even barbeque. Give it a try – it’s a sure crowd pleaser.

Start by mixing four, cornmeal, sugar, baking powder and salt into a bowl. Here you can see I used a gorgeous pink sea salt, Redmond Real Salt, which I love for the colour and added minerals.

I used Old El Paso jalapenos, about ½ jar.

Roughly chop the jalapenos and mix them into your dry ingredients.

Blend together milk, melted butter, and eggs, and mix into the dry ingredients. Bake at 350 for about 30 minutes, drizzle with honey, and voilà – delicious cornbread! Serve it warm and enjoy.

Note: The recipe originally called for 1 cup of honey to be drizzled on top. I thought it was too much and cut it back to ¼ cup. This amount was perfect for me, but if you prefer a sweeter taste, you could try increasing the amount.


Honey Jalapeno Cornbread

1 ⅓ cup all purpose flour
1 ⅓ cup cornmeal
⅔ cup sugar
5 tsp baking powder
½ tsp salt
½ canned jalapenos, chopped
1 ¼ cup milk
5 tbsp melted butter
2 eggs, lightly beaten
¼ cup honey

Preheat oven to 350°F. In a large bowl, combine and mix flour, cornmeal, sugar, baking powder, salt, and chopped jalapenos. In a small bowl, whisk together milk, butter, and eggs. Add liquid ingredients to dry mixture and combine thoroughly but do not overwork. Pour mixture into greased 8” x 8” pan. Bake for 30 minutes until golden brown. Removed from pan, drizzle with honey, and cut into squares. Best served warm.



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