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 information
Yield
makes one 8-inch of corn bread
Ingredients
Preparation
Step 1
Position an oven rack in the middle of the oven. Preheat the oven to 375°F. Lightly butter and flour an 8-inch square baking pan, tapping out any excess flour.
Step 2
Combine the flour, cornmeal, baking powder, and salt in a large mixing bowl; set aside.
Step 3
Whisk together the honey, buttermilk, butter, and egg in a mixing bowl.
Step 4
Add the egg mixture to the flour mixture. Using a mixer set on medium speed, beat for just a minute, or until just incorporated, with no streaks of flour remaining. Don’t overmix the dough. Fold in the jalapeños.
Step 5
Pour the batter into the prepared pan. Bake the corn bread for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Step 6
Remove from the oven and cool in the pan for 15 minutes. When the corn bread is thoroughly cool, cut into squares.
