Jalapeño Cornbread with Peach HoneyRecipe Blog Post
(* indicates my preferred ingredients – see notes for alternatives)
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 egg, slightly beaten
½ cup O&V Jalapeño Grapeseed oil *
¼ cup O&V Unflavored EVOO *
1 jar O&V Peach Honey for drizzling *
¼ cup seeded and sliced jalapeños (optional)
Preheat oven to 400 F degrees. Brush oil in an 8”-x-8” pan. Line the bottom with parchment paper and oil the parchment paper as well.
In a large bowl, whisk all dry ingredients together – cornmeal, flour, sugar, baking powder, baking soda and salt
In a separate bowl, mix all the liquid ingredients together until smooth and creamy – buttermilk, egg, jalapeño oil, unflavored oil.
Add the liquids to the dry ingredients and stir gently to mix. Do not over mix. Fold in the jalapeños (reserving a few for the top)
Pour the batter into the prepared tin and top with the reserved sliced jalapeños.
Bake for 25-30 minutes until a toothpick stuck in the middle, comes out clean
Optional: add ½ cup of shredded sharp cheddar cheese when adding the jalapenos to the batter for extra savory flavor.
Active time 15 minutes Total Time: 40-45 minutes
* The spice of the Jalapeño oil is a great counterpoint to the sweetness of the Peach Honey. Changing the proportions of the Unflavored Oil and Jalapeño oil can change out the level of spiciness or use a lot more chopped jalapeños in the batter which will provide some heat, but not the same flavor and texture of using the jalapeño oil. Feel free to use a local honey in place of the Peach Honey, although that will change out the flavor of the dish some. All highlighted products are available at Oil & Vinegar stores.
Categories: Soups & Sides, Gluten Free Option, Vegetarian, Spicy Cornbread, Tailgating Side, Sweet & Spicy Cornbread, Jalapeño oil, Unflavored Oil, Peach Honey,