Honey Jalapeno Cornbread
Servings 12
Ingredients
- 1 cup cornmeal (140 grams)
- 1 cup rice flour (155 grams)
- 2 teaspoons baking powder
- ¼ cup brown sugar (50 grams)
- ½ teaspoon salt
- 2 small corn on the cob, shucked and kernels cut (220 grams)
- 1 cup plain Greek yogurt (226 grams)
- 2 large eggs
- ¼ cup melted butter plus 1 tablespoon (70 grams)
- ¼ cup olive oil (56 grams)
- 7 tablespoons honey, divided (149 grams)
- ¾ cup crumbled cotija (90 grams)
- 2 jalapeno, diced, seeds and stem removed (45 grams)
Instructions
- Preheat oven to 375 degrees F. Spray a 10-inch cast iron pan with cooking spray.
- Combine cornmeal, rice flour, baking powder, brown sugar, and salt in a large bowl.
- Blend corn kernels in a blender or food processor until fairly smooth. Whisk together corn puree with yogurt, eggs, ¼ cup melted butter, olive oil, and 4 tablespoons honey. Add wet mixture to flour mixture, stirring just until combined. Add cotija and jalapeno, stirring just until combined.
- Pour cornbread batter into prepared cast iron pan, smoothing the top with a spatula. Bake for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- When the cornbread has about 1 more minute until it’s done baking, heat remaining 1 tablespoon butter with 3 tablespoons honey in a small saucepot over medium heat. Heat until butter is melted.
- Remove cornbread from the oven and immediately pour honey butter on top, making sure to evenly coat the bread. Let rest for 15 minutes. Slice and enjoy warm.
Notes
Use white rice flour. Do not use glutinous rice flour aka sweet rice flour or the texture of the cornbread will be gummy and wet.