Homemade Cornbread With Jalapeño Peppers and Corn

Serving Size: 9

Fill your kitchen with the aroma of homemade cornbread! This cornbread is wonderfully moist and is deliciously flavoured with corn kernels and jalapeño peppers for loads of flavour! Bakes up perfectly in a baking pan or a cast iron skillet!

Recipe by: Melissa Griffiths/Bless this Mess

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35

Recipe Serving Size9

Cooking Tools Required

8x8 inch nonstick baking pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula

Ingredients

1 cup all purpose flour
1 cup yellow cornmeal
1/2 cup honey
1 teaspoon Kosher salt
1 tablespoon baking powder
8 tablespoon unsalted butter
1 egg large
1 cup milk
1 jalapeno pepper deseeded and finely chopped
1 cup frozen corn defrosted

Instructions

Grease a 9-inch round cake pan or square pan and set aside. Preheat the oven to 400 degrees.
In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Add the jalapeno peppers and corn kernels. Whisk to combine well.
Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

Reheating Instructions

Heat in a 350 degree oven until heated through or in the microwave on medium power.

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