Jalapeno Cornbread

Jalapeno Cornbread

4 tablespoons honey
2 sticks (8 ounces) butter
1 cup all-purpose flour
1 cup com flour
1 cup cornmeal
2 tablespoons baking powder
1 teaspoon sugar
3 large eggs
1 cup canned creamed com
1 cup milk
1/2 cup sour cream
4 jalapefios, seeded and chopped
1 cup shredded pepper jack cheese
Pinch of salt

8- to 10-inch cast iron frying pan

Warm honey and butter in a small saucepan over medium heat until the butter is melted.

In a bowl, combine flour, corn flour, cornmeal, baking powder and sugar.

In another bowl, whisk together half of the honey butter mixture with eggs, corn, milk and sour
cream. Slowly add to the dry ingredients, stirring continuously. Stir in jalaper’ros, cheese and salt.
Lightly spray the frying pan, then place it on the middle shelf of the oven. Preheat oven to 425°F.
Pour the batter into the hot pan and bake for 25-30 minutes, or until the top is lightly browned
and a toothpick inserted in the center comes out clean. Remove from the oven and let cool for
10-15 minutes. Brush with the remaining honey butter.


Serve with Tony Roma’s ribs. Makes 4-6 servings.