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Honey Cornbread with Jalapeño and Cilantro Butter

This cornbread was a long time in the making to make sure it was the perfect balance of buttery, crumbly and moist. Don't forget to make the Jalapeno and Cilantro Butter too. They are life changing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Snack
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat the oven to 375. Line your loaf pan with parchment.
  2. In a large bowl, whisk together the corn flour, all-pupose flour, cornmeal, baking powder, baking soda and salt.
  3. In a separate bowl, whisk the egg, buttermilk and honey.
  4. Slowly add the wet ingredietns to the dry, stirring until well combined. Add the butter and stir to combine.
  5. Pour the batter into the loaf pan and bake until browned, 25 to 30 minutes. Allow to cool before slicing.
For the Butter
  1. 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.
  2. Add the butter and cilantro and process until the butter, peppers and cilantro are smooth and combined.
  3. 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.