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Instructions
- Preheat your oven to 400°F (200°C) and grease an 8-inch round cake pan.
- In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar, stirring until well mixed.
- In another bowl, whisk together the buttermilk, melted butter, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients and mix just until combined.
- Gently fold in the sliced jalapeños, reserving a few for topping.
- Pour the batter into the prepared cake pan, smoothing out the top.
- Dot the remaining jalapeño slices on top for garnish.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean.
- Once baked, remove from the oven and allow it to cool slightly.
- Drizzle honey over the top while it’s still warm, then sprinkle with fresh cilantro.
- Cut into slices and serve warm.
Chef’s Tips
- For a more intense jalapeño flavor, deseed the peppers before adding them to the batter.
- This cornbread pairs well with chili, grilled meats, or as a standalone snack with butter.
- Storing leftovers in an airtight container keeps it fresh for up to three days.
Nutrition (per serving)
Approximately 230 calories, 4g protein, 35g carbs, 8g fat
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