Description
An elegant twist on rustic cornbread featuring a honey-jalapeño glaze that balances sweetness with a hint of heat.
Ingredients
Scale
- 1 box (8–9 oz) cornbread mix
- 1 large egg, room temperature
- 1/3 cup whole milk, room temperature
- 3 tablespoons unsalted butter, divided
- 3 tablespoons honey
- 1 large jalapeño, thinly sliced
Instructions
- Preheat the oven to 375°F (190°C). Lightly butter a 9-inch cast-iron skillet or round cake pan and set aside.
- Make the honey-jalapeño glaze: In a small saucepan, melt 2 tablespoons butter over medium heat. Add honey and thin jalapeño slices; simmer for 1–2 minutes until the honey loosens into a glossy syrup.
- Pour the hot glaze into the prepared skillet, spreading the jalapeño slices evenly.
- Prepare the cornbread batter: In a medium bowl, combine the cornbread mix, egg, milk, and 1 tablespoon melted butter. Stir only until just combined.
- Spoon the batter over the glaze, smoothing the top gently with a spatula.
- Bake for 18–22 minutes, or until the top is golden and a toothpick comes out clean.
- Remove from the oven and let rest for 8–10 minutes before inverting onto a serving plate.
Notes
For a refined presentation, serve with crème fraîche or aged ricotta. Allow cooling before storing to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg