Monica’s Cornbread Recipe

Inspired by Juno & The Peacock

Time45m

Serves8

Hot honey butter, jalapeno, fontina

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Ingredients

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Ingredients

1 cups Cornmeal

1 cups 00 bread flour

1 tsp Baking powder

1/2 tsp Celtic sea salt

2 tbs sugar

2 large Eggs

1 cups Milk

1/2 cups Melted butter

1 medium Jalapeno, diced

1 cups Fontina cheese, shredded

1/4 cups Honey

1/2 cups Butter (for hot honey butter)

Method

Directions

Preheat the Oven

Preheat your oven to 400°F (200°C). Grease a 9x9 inch baking dish or cast-iron skillet.

Mix Dry Ingredients

In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar. Mix well.

Mix Wet Ingredients

In another bowl, whisk together eggs, milk, and melted butter until well combined.

Combine Mixtures

Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the diced jalapeno and shredded fontina cheese.

Bake

Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Prepare Hot Honey Butter

In a small bowl, mix together the honey and softened butter until creamy. Adjust sweetness to taste.

Serve

Once the cornbread is done, remove it from the oven and let it cool slightly. Serve warm with the hot honey butter on the side.