|Buttermilk cornbread made with cheese, jalapenos, corn kernels and honey and finished with a honey butter glaze.|
Honey Jalapeno CornbreadI made a pot of taco soup on Saturday. The weather was overcast and cloudy, dreary really... the kind of weekend weather that just makes you want to nap all day. Or get in the kitchen and cook something.
I'm always undecided what I want to serve with this soup - tortillas are appropriate of course, and a favorite, even corn chips, and I love the crunch of those with taco soup. There's always cornbread, of course, and I finally did settle on that as the right choice this day. I thought about just making a skillet of good ole, goes-with-anything basic cornbread, or even the Mexican version of my Sour Cream Cornbread, but I really wanted to do something a little different. Ha! Imagine that.
Since my taco soup is a bit on the spicy side, especially with the addition of Cajun seasoning that I usually include, I thought a combination of some sweet with heat might work, and settled on this combination of honey with jalapeno. Yes, y'all... it's a sweet cornbread.
I made a plate for The Cajun and went about shooting some new photos of the main course before sitting down to my own plate, and found half the pan of cornbread gone already! I barely got pictures of the finished product, but I reckon that's a pretty good sign.
Here's how to make it.
Preheat oven to 400 degrees F. Butter an 11 x 7 inch baking dish. A skillet would work too. Combine the dry ingredients,
Add cheese, jalapenos, corn and honey. Beat oil with eggs add to batter. Pour in buttermilk.
Gently fold until blended, but do not beat. Mixture will be thick. Transfer to prepared baking dish. Garnish the top with some slices of pickled jalapeno if you like.
Bake at 400 degrees F for about 40 minutes or until top is golden and a toothpick inserted into the center comes out clean.
Blend the honey and butter together for a glaze and pour over the top of the cornbread.
Let rest 10 minutes before slicing.
Recipe: Honey Jalapeno Cornbread©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min | Yield: About 4 to 6 servings
For the Cornbread:
For the Glaze:
- 1-1/2 cups all purpose white or yellow cornmeal
- 3 tablespoons all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup shredded Monterey Jack, Pepper Jack or sharp Cheddar cheese
- 1/8 cup chopped, pickled jalapenos
- 1 cup frozen corn kernels, thawed
- 2 tablespoons honey
- 1/2 cup cooking oil
- 2 large eggs
- 2/3 cup buttermilk
- Sliced pickled jalapenos, for garnish, optional
- 1/4 cup of butter, melted
- 2 tablespoons of honey
Preheat oven to 400 degrees F. Butter an 11 x 7 inch baking dish. Combine the dry ingredients, add cheese, jalapenos, corn and honey. Beat oil with eggs add to batter. Pour in buttermilk and gently fold until blended. Do not beat. Transfer to prepared baking dish. Bake at 400 degrees F for about 40 minutes or until top is golden and a toothpick inserted into the center comes out clean. Actual cooking time is dependent on your oven and the type of pan you use. Blend the honey and butter together for a glaze and pour over the top of the cornbread. Let rest 10 minutes before slicing.
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©Deep South Dish
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