Jalapeño Cornbread
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Jalapeño Cornbread

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!

Tags:
Spicy
Allergens:
Gluten
Milk
Egg
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking Time15 minutes
DifficultyMedium

Ingredients

/ serving 4 people

1 cup

Cornmeal

(Contains Gluten)

2 piece

Jalapeño

1 cup

Cheddar Cheese, shredded

(Contains Milk)

1 piece

Egg

(Contains Egg)

237 mL

Milk

(Contains Milk)

1.5 cup

All-Purpose Flour

(Contains Wheat)

1 tbsp

Baking Powder

113 g

Corn Kernels

6 tbsp

Sour Cream

(Contains Milk)

¼ cup

White Sugar

1 tbsp

Honey

Not included in your delivery

0.63 tsp

Salt*

0.13 tsp

Pepper*

8 tbsp

Butter*

(Contains Milk)

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Nutrition Values

Calories810 kcal
Fat40 g
Saturated Fat24 g
Carbohydrate96 g
Sugar23 g
Dietary Fiber4 g
Protein21 g
Cholesterol150 mg
Sodium1120 mg
Trans Fat2 g
Potassium450 mg
Calcium350 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
8x8" Baking Dish
Measuring Spoons
Large Bowl
Whisk
Medium Bowl
Small Bowl

Instructions

Prep
1

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.

Start cornbread batter
2

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.

Finish cornbread batter and bake
3

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.

Finish and serve
4

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.

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