Jalapeno and Honey Cornbread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 cup(s) yellow cornmeal |
3/4 cup(s) all purpose flour |
3 tablespoon(s) sugar |
2 teaspoon(s) baking powder |
1 1/2 teaspoon(s) salt |
1 teaspoon(s) baking soda |
1 1/4 cup(s) buttermilk |
2 large eggs |
3 tablespoon(s) butter melted |
3 tablespoon(s) honey |
2 tablespoon(s) canned pickled jalapeno chilies drained and chopped |
Directions:
1. Preheat oven to 425 degrees F. Butter 8-inch-diameter cake pan with 2-inch-high sides.
2. Whisk cornmeal, flour, sugar, baking powder, salt, and baking soda in large bowl to blend.
3. Whisk buttermilk, eggs, melted butter, honey, and jalapenos in medium bowl to blend. Add buttermilk mixture to dry ingredients, stirring just until combined.
4. Transfer batter to prepared pan. Bake cornbread until golden and tester inserted into center comes out clean, about 30 minutes. Let cool 10 minutes.
5. Cut around pan sides to loosen. Turn bread out onto rack; turn over onto plate. Cut into wedges; serve warm.
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