Warm Honey-jalapeño Corn Bread (15 Minutes) Recipe

SIDES & SOUPS

1. 1

   Prepare pan and preheat

   Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet or ovenproof skillet inside to heat. Just before batter goes in, brush the hot skillet with about a teaspoon of melted butter and set aside.

2. 2

   Mix dry ingredients

   In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt until evenly distributed.

3. 3

   Combine wet ingredients

   In a separate bowl, whisk together the milk, egg, melted butter, honey, and minced jalapeño until the mixture is smooth.

4. 4

   Combine wet and dry; add corn

   Pour the wet mixture into the dry ingredients and stir just until combined. Gently fold in the corn kernels until evenly distributed. Do not overmix; batter should be somewhat thick but spoonable.

5. 5

   Bake

   Carefully pour the batter into the prepared hot skillet. Bake in the preheated oven for 10 to 12 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

6. 6

   Finish and serve

   Remove from the oven and let rest for 2 to 3 minutes. Brush the top with a touch more honey if desired and slice into wedges. Serve warm.