Simple Recipes for Every Day
Cornbread with Creamed Corn and Jalapeño Infused Honey
- Serves: 12
- Prep Time: 15 min
- Cook Time: 20 min
Ingredients
- 1 cup honey
- 1 jalapeño, sliced
- Cooking spray
- 1⅓ cup all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 (14.5-ounce) can creamed corn
- 2 eggs, beaten
- ½ cup (1 stick) melted salted butter, cooled slightly, plus more for serving
- ½ cup sour cream
Ingredients
- 1 cup honey
- 1 jalapeño, sliced
- Cooking spray
- 1⅓ cup all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 (14.5-ounce) can creamed corn
- 2 eggs, beaten
- ½ cup (1 stick) melted salted butter, cooled slightly, plus more for serving
- ½ cup sour cream
Method
- Heat the honey in a small saucepan over medium heat. Place the jalapeño in an 8-ounce glass jar. Once the honey is warm, pour it over the jalapeño in the jar.
- Preheat the oven to 400°F with a rack in center position. Grease a 12-cup muffin tin with cooking spray.
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a large bowl, stir together the creamed corn, eggs, butter, and sour cream. Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Do not over-mix. Let the batter sit for 10 minutes.
- Pour the batter into the prepared muffin tin. Bake for 12-14 minutes or until a tester inserted into the center of the muffins comes out clean. Allow the muffins to cool slightly, then serve warm with butter and infused honey.
Notes
For less heat, use less of the jalapeño. Be sure to check it every 10 minutes or so for spiciness—the longer it infuses, the spicier it will be.