Honey Cornbread with Jalapeño and Cilantro Butter

Honey Cornbread with Jalapeño and Cilantro Butter

I did television this morning with my pals at Global Morning Show and just before we started our segment on baking and cooking substitutions you may need while cooking in quarantine, Jeff McArthur (the hilarious and kind co-host to the lovely Carolyn Mackenzie) said he feels like he’s the only one who hasn’t made banana bread. I had to laugh because I’ve made one a week for the past three weeks. And I’ve watched as so many of the folks I follow on Instagram showboat their own loaves. Maybe it’s time that we all move on from banana bread, and I think I’ve got the perfect replacement.

Quarantine pals, please make room for Honey Cornbread with Jalapeno and Cilantro Butter. You think you’re going to miss your banana bread but I can guarantee you, like the day is loooong, you will not! This cornbread is perfectly moist but it also has just the right amount of crumbly goodness. Plus, the touch of sweetness from the honey and a healthy schemear of the jalapeño and cilantro butter is a flavour explosion. I actually enjoy cornbread like a banana bread; eating it in the morning with my coffee or as an afternoon snack. I don’t think of it as something you can only have alongside a bowl of chili. My hunch is that after you try this loaf, you’ll feel the same. Sorry, banana bread. You can’t be the sweet loaf in town.

Photo by Ashley van der Laan

Honey Cornbread with Jalapeño and Cilantro Butter

Prep Time15 mins
Cook Time30 mins
Total Time45 mins

Ingredients

  • 1/2 cup (1 stick) unsalted butter, melted (allow to cool a bit)
  • 1 cups corn flour
  • 1 cup all-pupose flour
  • 2 tsps baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 large egg, lightly beaten
  • 1 cup buttermilk
  • 1/3 cup milk
  • 1/4 cup honey

For the Jalapeno and Cilantro Butter:

  • 2 jalapeno peppers
  • 1 cup (2 sticks) butter, at room temperature
  • 1 handful fresh cilantro

Instructions

  • Preheat the oven to 375. Line your loaf pan with parchment.
  • In a large bowl, whisk together the corn flour, all-pupose flour, cornmeal, baking powder, baking soda and salt.
  • In a separate bowl, whisk the egg, buttermilk and honey.
  • Slowly add the wet ingredietns to the dry, stirring until well combined. Add the butter and stir to combine.
  • Pour the batter into the loaf pan and bake until browned, 25 to 30 minutes. Allow to cool before slicing.
  • Remove the stems of the jalapenos and then give the peppers a rough chop. Add the peppers and seeds to the bowl of your food processor and pulse/process until they are finely chopped. Scrape down the sides of the bowl as necessary.
  • Add the butter and cilantro and process until the butter, peppers and cilantro are smooth and combined.
  • Scrape down the sides and scoop the butter out into a tub you can cover, like a jelly jar. Use your butter immediately on the cornbread or refrigerate.
Photo by Ashely van der Laan

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