Jalapeño Cornbread
Serves 4 | with Cheddar
Spicy, sweet and savoury, this jalapeño cornbread makes for the perfect pre-dinner snack. Filled with melted cheddar, fresh corn and topped with a good schmear of homemade honey butter!
Ingredients: 2% Milk (partly skimmed milk, vitamin A palmitate, vitamin D3) (milk) • All-purpose flour (wheat) • Cornmeal (degermed yellow cornmeal) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Thaw-friendly corn (corn, modified vinegar) • White sugar • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Grade A egg • Jalapeno pepper • Honey • Baking powder.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 cup
Cornmeal
(May contain traces of: Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Wheat, Peanuts, Sesame, Crustaceans)
2 unit(s)
Jalapeño
1 cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
Egg
(Contains: Egg)
237 mL
Milk
(Contains: Milk)
1.5 cup
All-Purpose Flour
(Contains: Wheat May contain traces of: Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Wheat, Peanuts, Sesame, Crustaceans)
12 g
Baking Powder
(May contain traces of: Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Wheat, Peanuts, Sesame, Crustaceans, Triticale)
113 g
Corn Kernels
2 unit(s)
Sour Cream
(Contains: Milk)
½ cup
White Sugar
(May contain traces of: Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Wheat, Peanuts, Sesame, Crustaceans, Triticale)
1 unit(s)
Honey
Not included in your delivery
0.63 tsp
Salt*
tbsp
Butter*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 350ºF.Remove 4 tbsp butter from the fridge and set aside in a warm place to soften.Wash and dry all produce. Core, then finely chop one jalapeños, removing seeds for less heat. Thinly slice second jalapeño into rounds. (TIP: We suggest using gloves when prepping jalapeños!)Lightly grease an 8x8-inch baking dish with 2 tsp softened butter. Heat a large non-stick pan over medium-high heat. When hot add 1/2 tbsp oil, then corn and diced jalapeños. Cook, stirring occasionally until tender-crisp, 4-5 min. Season with salt and pepper. Remove from heat and transfer veggies to a small plate.
Melt 4 tbsp butter in a small pot or in the microwave. (NOTE: Reserve remaining softened butter for later.)Add melted butter, egg, milk and sour cream in a medium bowl, then whisk to combine. In a large bowl, whisk together flour, cornmeal, baking powder, 1/4 cup sugar and 1/2 tsp salt.
Add milk mixture to the bowl with flour mixture, then gently stir until combined and no floury streaks remain. Stir in cooked veggies and half the cheese. Transfer cornbread batter to the prepared baking dish, then sprinkle with remaining cheese and sliced jalapeño rounds.Bake in the middle of the oven until cornbread is golden-brown and a knife or toothpick inserted into the middle comes out clean, 22-30 min.
Add remaining softened butter, honey and a pinch of salt to a small bowl, then stir to combine.Transfer cornbread to a wire rack to cool for 5-10 min before cutting into squares and serving.Serve honey butter on the side.
