"THE BEST Jalapeño Cheddar Cornbread which can be formed as a cake or as muffins. This cornbread has a rich, savory flavor with a touch of sweetness. For this recipe, I use fine ground polenta instead of cornmeal for a better texture, sharp cheddar, and chili brown butter for a deeper flavor. Serve this cornbread with a drizzle of honey glaze, a sprinkle of smoked paprika sea salt, and a schmear of chili brown butter for a scrumptious toasty/nutty flavor."
Jalapeño Cheddar Cornbread with Honey Glaze
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- Recipe Card
Prep time 10mins
Cook time 25mins
Serves or Makes: 10
Recipe Card
ingredients
- 1 tablespoon olive oil
- 2 jalapenos, diced
- 11 ounces fine ground polenta
- 5 ounces all-purpose flour
- 5 ounces sugar
- 2 teaspoon baking powder
- pinch Kosher salt
- 11 ounces sour cream
- 7 ounces milk
- 3 each eggs
- 3 ounces brown butter, melted
- 1 1/2 cups cheddar cheese, grated
- 2 ounces butter, melted
- 2 ounces honey
Method
Step 1
Preheat the oven to 350°F and spray muffin tins or cake mold with non-stick spray, and set aside.
Step 2
In a small frying pan with 1 tablespoon of olive oil, sauté the jalapeno until soft, about 3 minutes.
Step 3
Mix the polenta, flour, sugar, salt and baking powder together in a large bowl.
Step 4
In a separate bowl, mix sour cream, eggs and milk until combined. Then add the wet ingredients to the dry, folding in gently.
Step 5
Next fold in the brown butter, jalapeno and cheddar cheese. Then add the mixture to muffin tins or cake mold.
Step 6
Bake for 12 minutes for the muffin tins or 20-25 minutes for the cake pan. The cornbread is done when a toothpick comes out clean. Remove cornbread from the oven and allow to cool slightly.
Step 7
While the cornbread is baking, make the honey glaze. In a small saucepan, add the whole butter and honey until it is melted and mix together. Glaze the cake before serving and enjoy!