Jalapeño Cornbread
with Cheddar
Spicy, sweet and savoury, this jalapeño cornbread makes for a satisfying pre-dinner snack. It's filled with melted cheddar, fresh corn and topped with a good schmear of homemade honey butter!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 cup
Cornmeal
(May contain 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 Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
3 tsp
Baking Powder
(May contain Mustard, Peanuts, Crustaceans, Tree nuts, Sulphites, Wheat, Egg, Sesame, Soy, Milk, Fish, Triticale)
113 g
Corn Kernels
2 unit(s)
Sour Cream
(Contains Milk)
½ cup
White Sugar
(May contain Wheat, Sesame, Soy, Fish, Crustaceans, Milk, Peanuts, Egg, Triticale, Mustard, Sulphites, Tree nuts)
1 unit(s)
Honey
Not included in your delivery
0.13 tsp
Pepper*
8 tbsp
Butter*
0.63 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Core, then finely chop one jalapeño, 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 chopped 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.