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Category: Bread
Prep Time: Cook Time: Total Time:
1 cup stone ground cornmeal
1 cup yellow cornmeal
1 (9-oz) package yellow cake mix
1 tsp salt
1/8 tsp cayenne pepper
2 tsp baking powder
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
2 tbsp light brown sugar
2 tbsp honey
1 tbsp mayonnaise
Jalapeno Honey Glaze:
1/2 cup butter
1 large jalapeno pepper, seeded, finely diced
2 tbsp red bell pepper, finely diced
1/4 cup honey
1/8 tsp cayenne
Combine the stone ground and yellow cornmeal, yellow cake mix, baking powder, cayenne pepper and salt in a bowl, set aside. In another bowl, add milk, buttermilk, oil, eggs, brown sugar and honey and mix well. Add the liquid mixture to the cornmeal mixture and mix lightly until no lumps, but do not overmix. Fold in the mayonnaise.
Cover and place in the refrigerator for at least 30 minutes.
Preheat oven to 400. Spoon the cold batter into a prepared muffin tin. Bake for 25 – 30 minutes or until a fork comes out clean and the tops are golden brown. While it is baking, make the glaze by heating butter in a saucepan until melted. Stir in jalapeño and bell pepper. Bring to a simmer. Stir in honey and cayenne. While stirring, return to a simmer. Remove from heat. Drizzle over the corn bread. Serves 8-10
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CORNBREAD WITH JALAPENO HONEY GLAZE
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Category: Bread
Prep Time: Cook Time: Total Time:
1 cup stone ground cornmeal
1 cup yellow cornmeal
1 (9-oz) package yellow cake mix
1 tsp salt
1/8 tsp cayenne pepper
2 tsp baking powder
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
2 tbsp light brown sugar
2 tbsp honey
1 tbsp mayonnaise
Jalapeno Honey Glaze:
1/2 cup butter
1 large jalapeno pepper, seeded, finely diced
2 tbsp red bell pepper, finely diced
1/4 cup honey
1/8 tsp cayenne
Combine the stone ground and yellow cornmeal, yellow cake mix, baking powder, cayenne pepper and salt in a bowl, set aside. In another bowl, add milk, buttermilk, oil, eggs, brown sugar and honey and mix well. Add the liquid mixture to the cornmeal mixture and mix lightly until no lumps, but do not overmix. Fold in the mayonnaise.
Cover and place in the refrigerator for at least 30 minutes.
Preheat oven to 400. Spoon the cold batter into a prepared muffin tin. Bake for 25 – 30 minutes or until a fork comes out clean and the tops are golden brown. While it is baking, make the glaze by heating butter in a saucepan until melted. Stir in jalapeño and bell pepper. Bring to a simmer. Stir in honey and cayenne. While stirring, return to a simmer. Remove from heat. Drizzle over the corn bread. Serves 8-10
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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related member recipes
Cornbread With Jalapeno Honey Glaze
by sgre52160
1 cup yellow cornmeal 1 cup stone ground cornmeal 1 (9 ounce) package yellow cake mix 2 teaspoons baking powder 1 teaspoon salt 1/8 teaspoon cayenne 1/2 cup milk 1/2 cup buttermilk 1/4
by sgre52160
1 cup yellow cornmeal 1 cup stone ground cornmeal 1 (9 ounce) package yellow cake mix 2 teaspoons baking powder 1 teaspoon salt 1/8 teaspoon cayenne 1/2 cup milk 1/2 cup buttermilk 1/4
Black Pepper Cornbread With Honey Glaze
by sgre52160
2 cups flour 1 1/2 cups yellow cornmeal 1/4 cup sugar 2 tbsp baking powder 1 1/4 tsp kosher salt and cracked black pepper, plus more for garnish 1 1/3 cups milk 2 large eggs 4 tbsp melte
by sgre52160
2 cups flour 1 1/2 cups yellow cornmeal 1/4 cup sugar 2 tbsp baking powder 1 1/4 tsp kosher salt and cracked black pepper, plus more for garnish 1 1/3 cups milk 2 large eggs 4 tbsp melte
Jalapeno Cornbread
by sgre52160
The texture of the cornbread will vary according to your cornmeal. Very fine-grained meal will result in a dense, uniform texture, while coarser-grained meal will have a bit more bite. The stone-groun
by sgre52160
The texture of the cornbread will vary according to your cornmeal. Very fine-grained meal will result in a dense, uniform texture, while coarser-grained meal will have a bit more bite. The stone-groun
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