Sticky Cornbread (v) Recipe
Homemade cornbread gevuld met cheddar cheese, jalapeños en mais, getopt met hot honey en tabasco popcorn.
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Ingredients
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Cornbread batter
Mix-ins & topping (baked)
Hot honey glaze
Tabasco popcorn topping
Pan & finish
Method
Cornbread batter
- 1
Prep oven and pan
Preheat the oven to 200°C (400°F). Lightly oil or butter an 8x8-inch (20x20 cm) square baking pan or a similar cast-iron skillet and set aside.
- 2
Combine dry ingredients
In a large bowl whisk together the cornmeal, flour, granulated sugar, baking powder, baking soda and 1 teaspoon salt until evenly combined.
- 3
Combine wet ingredients
In a separate bowl whisk the buttermilk, eggs and the 4 tablespoons melted butter until smooth.
- 4
Make batter
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing — a few small lumps are fine.
Mix-ins & assembling
- 5
Fold in mix-ins
Fold in 3/4 cup grated cheddar, the corn kernels, diced jalapeño, 1/2 teaspoon salt and 1/4 teaspoon black pepper until evenly distributed. Reserve the remaining 1/4 cup cheddar for topping.
- 6
Transfer to pan
Scrape the batter into the prepared pan and spread it evenly. Sprinkle the reserved cheddar evenly over the top.
- 7
Bake
Bake in the preheated oven for 18–25 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If using a cast-iron skillet, the edges will be slightly crisp and darker.
- 8
Cool briefly
Remove the cornbread from the oven and let it rest in the pan for 5 minutes while you prepare the glaze and popcorn topping.
Hot honey glaze
- 9
Prepare glaze
Combine 1/2 cup honey, 1 tablespoon hot sauce and 1 tablespoon butter in a small saucepan over low heat. Warm gently, stirring, until butter melts and the honey-thin mixture is homogenous. Do not boil. Taste and add a few more drops of hot sauce if you prefer more heat.
- 10
Glaze the cornbread
Using a pastry brush or spoon, drizzle and brush the warm hot-honey over the top of the cornbread so it soaks slightly into the surface. Aim for an even sticky glaze but avoid puddles.
Tabasco popcorn topping
- 11
Season popcorn
In a small bowl whisk together 1 tablespoon melted butter, 1 teaspoon honey, 1/2 teaspoon Tabasco and 1/4 teaspoon salt. Place 4 cups popped popcorn in a large bowl, drizzle the butter–hot sauce mixture over it, then toss gently to coat evenly. Break any large clusters so the popcorn is loose.
- 12
Top cornbread
Immediately after glazing, sprinkle the seasoned Tabasco popcorn evenly over the cornbread so it sticks to the warm honey glaze. Press lightly to adhere. If desired, reserve a small handful of popcorn to scatter at serving.
Finish & serve
- 13
Set
Allow the glazed, popcorn-topped cornbread to rest for 5–10 minutes so the glaze sets and the popcorn adheres. The cornbread will still be warm and sticky.
- 14
Slice and serve
Cut into 9 or 6 squares (depending on preferred serving size). Serve warm as a shareable starter or side. Leftovers can be stored covered at room temperature for up to 1 day; popcorn topping will soften over time—re-toast extra popcorn if you want to re-crisp before serving.