Jalapeno Corn Bread with Honey Butter

Corn bread is always delicious, and this recipe is no exception.  I decided to throw in some diced fresh jalapenos at the last minute and was thrilled with the results.  But I would say that the crowning jewel is surely the honey butter.  This is a new staple of the Cheater Bites taco or fajita night!

You will need:
1 cup corn meal (I use Indian Head)
1 cup all purpose flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons baking powder
1/4 cup canola oil
1 cup milk (any kind)
1 egg
1 fresh jalapeno, halved, seeded & finely diced

Set your oven to 425° and grease a 9×9 baking pan.  Mix together the corn meal, flour, sugar, salt & baking powder in a large bowl.  In a smaller bowl, whisk together the egg, oil, milk & jalapeno.  Add the wet ingredients into the dry and fold together gently until just combined.  Pour into your baking pan, place in the center of your oven and bake for 20 to 25 minutes, until golden on top.  Let cool for about 20 minutes, cut and serve!

For the honey butter just use your electric mixer to blend together about 5 tablespoons of butter with 1 tablespoon of honey until creamy, about 2 minutes.  Put in a little dish and set aside.  Keep it room temperature, it spreads more easily.

*The cornbread can easily be muffins if you prefer.  Will make 12 muffins and will only need to bake for 15 to 20 minutes.

Time: 30 minutes
Serves: 5-6 people
From: the Indian Head Yellow Corn meal bag

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  • By Bacon-Cheddar Buttermilk Biscuits on January 21, 2012 at 12:40 pm

    […] honey rolls.  Since then I’ve been trying different kinds of biscuits and have made my jalapeño cornbread several times.  There’s something so comforting about freshly made bread right out of your […]

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