Sweet and Spicy Cornbread (Print Version)
# Ingredients:
→ Cornbread Base
01 -
2 cups all-purpose flour
02 -
1 cup yellow cornmeal
03 -
⅔ cup granulated sugar
04 -
1 ½ tablespoons baking powder
05 -
1 teaspoon salt
06 -
8 tablespoons unsalted butter, melted and cooled
07 -
1 ¼ cups whole milk
08 -
½ cup vegetable oil
09 -
3 large eggs, at room temperature
→ Jalapeño Popper Filling
10 -
1 jalapeño pepper, deseeded and finely diced
11 -
8 ounces cream cheese, softened to room temperature
12 -
½ cup sharp cheddar cheese, shredded
13 -
½ teaspoon garlic powder
14 -
½ teaspoon liquid smoke (optional)
→ Honey-Jalapeño Glaze
15 -
1 to 2 jalapeño peppers (adjust based on size)
16 -
3 tablespoons honey
17 -
2 tablespoons unsalted butter, melted and cooled
# Instructions:
01 -
Preheat the oven to 350ºF. Grease an 8-inch or 9-inch square baking pan with nonstick cooking spray and line it with parchment paper. Set aside.
02 -
In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, whisk together the melted butter, milk, vegetable oil, and eggs. Pour the wet mixture into the dry ingredients and stir just until the batter is blended.
03 -
Dice a jalapeño (removing seeds to reduce heat). In a medium bowl, mix the diced jalapeño with cream cheese, cheddar cheese, garlic powder, and liquid smoke (if using). Combine until smooth.
04 -
Arrange slices of jalapeños in a single layer on the bottom of the prepared pan. Drizzle the honey over the jalapeño slices, then pour the melted butter evenly over them.
05 -
Spread half of the cornbread batter over the glazed jalapeños. Add dollops of the cream cheese mixture, spacing them throughout the batter. Layer the rest of the batter on top.
06 -
Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
07 -
Allow the cornbread to rest for a few minutes before flipping it onto a serving plate to showcase the caramelized honey-jalapeño topping. Slice and enjoy!
# Notes:
01 -
This recipe works best with softened cream cheese for a smooth filling.
02 -
For less spice, remove all seeds and membranes from the jalapeños.