Brown Butter Jalapeño Cheddar Cornbread with Honey Glaze

Formed as a cake or muffins, Jalapeño Cheddar Cornbread has a rich, savory flavor with a touch of sweetness. This cornbread has fine ground polenta, brown butter, and sautéed diced jalapeno. Serve with a drizzle of honey glaze, and eat by spreading more brown butter and a pinch of smoked paprika sea salt.

📝 Ingredients

• 2 jalapenos, diced small
• 1 Tablespoon Olive Oil - Greek EVOO Hellenic Farms PDO Sitia Crete
• 6.5oz. fine ground polenta
• 5oz. all-purpose flour
• 5oz. sugar
• 2 teaspoons baking powder
• Pinch of salt
• 10oz. sour cream
• 2.5oz. milk
• 3 eggs
• 3oz. melted Black & Bolyard Brown Butter
• 1 1/2 teaspoons Daphnis & Chloe Smoked Chili Flakes
• 1 1/2 cups cheddar cheese, grated
• 2oz. melted butter
• 2oz. honey
• Serve with Sea Salt with Smoked Paprika

👨‍🍳 Instructions

1. 1--- Cornbread: ---
2. 2In a small frying pan with 1 Tablespoon of olive oil, sauté the jalapeno until soft.
3. 3Mix all the dry ingredients (polenta, flour, sugar, salt and baking powder) in a large bowl.
4. 4Mix all wet ingredients (sour cream, eggs and milk) in a separate bowl, except for the melted brown butter
5. 5Add the wet ingredients to the dry, folding in gently.
6. 6Fold in the butter, smoked chili flakes, jalapeno and cheddar cheese.
7. 7Spray muffin tins or cake mold with non-stick spray, and place mixture in mold.
8. 8Bake at 350 degrees for 12 minutes for the muffin tins; or 20-25 minutes for the Charlotte Cake Pan.
9. 9Check cornbread with a knife or toothpick and make sure it comes out clean
10. 10--- Honey Glaze: ---
11. 11In a small saucepan, add the butter and honey until it’s melted and mix together
12. 12Glaze each muffin before serving.
13. 13Serve with smoked paprika sea salt on the side and a spread of brown butter.