Jalapeno Cornbread with Hot Honey
The first time I had hot honey was during a visit to Buck Stop in Vancouver, which was served with hush puppies (round and fried cornmeal-based batter). The sweet heat paired so well with them, I knew I had to make my own to serve with cornbread. Because the hot honey takes a few hours to prepare, you can make it in advance another day. This cornbread recipe is similar to one I found from Isabel Eats' recipe. Even though I leave the seeds and ribs of the jalapenos in the cornbread, I assure you it's not overly hot. If you do want to make the cornbread milder, simply remove the ribs and seeds prior to dicing the jalapenos. The creamed corn and cheese give this cornbread extra lush.
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Ingredients:
Hot Honey:
Cornbread:
Hot Honey:
- 6oz honey
- 2 jalapeno peppers, sliced
- 3 arbol chilies, chopped
Cornbread:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 1 cup milk
- 2 large eggs, room temperature, beaten
- 4 tablespoons unsalted butter, melted, cooled
- ½ cup creamed corn
- ½ cup shredded old or marble cheddar cheese
- 2 jalapeno peppers, diced
Instructions:
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