Cornbread with Creamed Corn and Jalapeño Infused Honey

  • Serves: 12
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Calories: 315
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Ingredients

  • 1 cup Honey
  • 1 Jalapeño, sliced
  • 1 1/3 cup Flour
  • 1 cup Yellow cornmeal
  • 1/4 cup Sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 (14 oz) can Creamed corn
  • 2 Eggs, beaten
  • 8 tbsp (1 stick) Melted butter, cooled slightly
  • 1/2 cup Sour cream

Method

  1. In a small sauce pan, warm the honey. Place the sliced jalapeño (only use ½ if you want a mild heat) in a 1 cup (or larger) heat proof glass jar. Once the honey is liquid and warm, pour it over the jalapeños in the jar. Let it infuse while making the muffins. Test the honey every 10 minutes or so to make sure the heat is to your liking.
  2. Preheat oven to 400°F. Position rack in center of the oven.
  3. In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
  4. In a separate bowl, stir together the creamed corn, eggs, butter and sour cream. Slowly add the dry ingredients to the wet ingredients. Stir together just until combined. Do not over mix.
  5. Let the batter sit for 10 minutes on the counter.
  6. Meanwhile, coat a 12 cup muffin tin with cooking spray. You can also use muffin papers or butter and flour to prevent sticking.
  7. Divide batter evenly between the 12 muffin cups.
  8. Bake for 12-14 minutes until firm in the center. Allow to cool slightly before serving warm with butter and infused honey.