Brown Butter, Honey and Jalapeño Skillet Cornbread Recipe: The best cornbread, jalapeño cheddar, that can be made into muffins or a cake. This cornbread is somewhat sweet and has a deep, savory flavor. I use strong cheddar, chili flakes, brown butter, and finely ground polenta instead of cornmeal for this dish because it has a superior texture and flavor. For a delicious toasty/nutty flavor, serve this cornbread with a schmear of brown butter, a hint of smoked paprika sea salt, and a drizzle of honey glaze.
Brown Butter, Honey and Jalapeño Skillet Cornbread Recipe
Hi there, pals. We are particularly fond of this week’s meal because we tried this Brown Butter Jalapeño Cheddar Cornbread at one of our favorite Miami restaurants. Additionally, we celebrated our wedding there in 2015. Long before we were arranging our wedding, we used to regularly attend the Sunday brunch at Rusty Pelican Restaurant. We continued to visit them because of their renowned Jalapeño Cheddar Cornbread, which comes with a honey glaze and chili salt.
INGREDIENTS
Cornbread
- 2 jalapenos, diced small
- 1 Tablespoon Olive Oil – Greek EVOO Hellenic Farms PDO Sitia Crete
- 6.5oz. fine ground polenta
- 5oz. all-purpose flour
- 5oz. sugar
- 2 teaspoons baking powder
- Pinch of salt
- 10oz. sour cream
- 2.5oz. milk
- 3 eggs
- 3oz. melted Black & Bolyard Brown Butter
- 1 ½ teaspoons Daphnis & Chloe Smoked Chili Flakes
- 1 ½ cups cheddar cheese, grated
Honey glaze:
- 2oz. melted butter
- 2oz. honey
- Serve with Sea Salt with Smoked Paprika
INSTRUCTIONS
Cornbread:
The jalapeño should be softened by sautéing it in a small frying pan with one tablespoon of olive oil.
In a sizable basin, combine the dry ingredients (polenta, flour, sugar, salt, and baking powder).
In a separate bowl, combine all of the wet ingredients (sour cream, eggs, and milk) except for the melted brown butter.
Gently fold in the moist ingredients after adding them to the dry.
Incorporate the butter, cheddar cheese, jalapeño, and smoked chili flakes.
Grease a cake mold or muffin pans, then transfer the batter into the form.
For muffin tins, bake at 350 degrees for 12 minutes; for Charlotte Cake Pan, bake at 350 degrees for 20 to 25 minutes.
Make sure the cornbread is clean by using a knife or toothpick to check it.
ALSO SEE
Honey Glaze:
Melt the butter and honey in a small pot and stir to combine.
Serve each muffin with a glaze on top.
Present with a side of sea salt infused with smoky paprika and a dollop of brown butter.
Nutrition Facts
- Serving Size 1 slice Serves 10 Amount Per Serving
- Calories 402
- % Daily Value*
- Total Fat 24.9g 32%
- Trans Fat 0.2g
- Cholesterol 114mg 38%
- Sodium 196.7mg 9%
- Total Carbohydrate 35.9g 13%
- Dietary Fiber 0.5g 2%
- Sugars 21.2g
- Protein 10.1g 20%
- Vitamin A18%
- Vitamin C4%
- Calcium22%
- Iron8%
- Vitamin D5%
- Vitamin B1219%
- Vitamin E4%
- Vitamin K2%
FAQ
Bake Jalapeño Cheddar Cornbread as a Cake or Muffins?
I used a muffin tray and a Charlotte cake pan to make this jalapeño cheddar cornbread recipe, as you can see in the pictures. I used a silicone muffin mold to bake the cornbread on the first day, and the results were excellent. But I wasn’t feeling particularly inspired as I was taking pictures of the cornbread muffins. The artificial light I was utilizing prevented me from getting the desired effect. I made the decision to halt, take a break, and reconsider whether I wanted to keep shooting something I would be ashamed of. I decided to make cornbread again the following day and noticed the intriguing shape of the Charlotte cake pan while perusing my collection of cake molds. Immediately, my thoughts conjured up the
