Jalapeño Cheddar Cornbread
Yield: 9 large pieces
Ingredients
DRY INGREDIENTS
WET INGREDIENTS
Instructions
source:http://eviltwin.kitchen/
Yield: 9 large pieces
Ingredients
DRY 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
WET INGREDIENTS
- 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
Instructions
- 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.
source:http://eviltwin.kitchen/