Buttermilk cornbread made with cheese, jalapenos, corn kernels and honey and finished with a honey butter glaze.
Honey Jalapeno Cornbread
I 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.
Just inserting a quick reminder here.... that this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!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. Add the dry ingredients to a bowl.
Whisk together thoroughly.
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.
Dig in!
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