The impetus behind this particular honey-based recipe was that I wanted to create a sweet, moist cornbread that didn't have any refined sugar. One of my favorite ways to eat cornbread is to drench it in golden whipped honey butter, so I figured that by adding honey to the batter, I could build that sweet richness right into the bread itself. And boy did it pay off.
But I'll still probably smear it with some honey butter just for good measure!
Cook time: 45 minutes
Total time: 1 hr 10 minutes
3/4 cup medium ground corn meal
1/3 cup freeze dried corn powder (sub corn meal if you can't find)
1 and 1/2 cups AP flour
1 tbsp plus 1 tsp baking powder
3/4 tsp salt
1/2 cup honey
5 tbsp melted butter
1 cup buttermilk
2 medium jalapeños, seeded with veins removed and finely diced
1/3 cup of fresh or frozen corn kernels (about 1 corn cob worth)
3-4 scallions, thinly sliced
Step 1. Preheat your oven to 350 degrees
Step 2. Grease a 9x9 baking pan, or place 2 tbsp of oil into a 9 inch cast iron skillet and swirl around.
Step 3. Prep your corn, scallions and jalapeños and set aside in a bowl
Step 4. Combine all of your dry ingredients in a medium bowl
Step 5. Melt the butter and combine with honey and buttermilk into a large bowl
Step 6. Pour the dry ingredients into the bowl of wet ingredients, stirring with a wooden spoon.
Step 7. Add your jalapeños, scallions and corn into the batter.
Step 8. Pour into your cooking vessel (either a 9x9 baking pan or a 9 inch cast iron skillet) and bake for 45 minutes or until it pulls away from the sides and begins to turn golden brown. Cracks are normal!