Honey Jalapeño Corn Bread

Name: Honey Jalapeño Corn Bread
Yield: makes one 8-inch of corn bread
Ingredients: 1 1/3 cups all-purpose flour; 1 cup plus 2 tablespoons cornmeal; 5 teaspoons baking powder; 1/2 teaspoon kosher salt; 3/4 cup honey; 1 1/3 cups buttermilk; 5 tablespoons unsalted butter, melted and cooled; 1 extra-large egg, lightly beaten; 2 fresh jalapeño peppers, seeded and chopped

December 14, 2011

The sweetness of the honey and the spiciness of the jalapeños make for an intriguing flavor combination in this rich corn bread. Wear rubber or plastic gloves when handling and chopping hot chile peppers—the chiles can make your fingers sting—and wash your hands thoroughly afterward. Serve with butter, honey butter, Maple Butter (page 274), or jam.

Recipe notes

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