One Skillet Honey Jalapeno Cornbread
One skillet honey jalapeno cornbread hits all the cornbread craving notes spicy, sweet, soft, and moist made in just one skillet! A wonder.
Servings 12
Calories 191kcal
Ingredients
- 1.5 cups cornmeal 250 grams
- 1 cup milk 250ml
- 0.5 cup crème fraiche or sour cream
- 0.5 cups honey
- 0.5 cups corn kernels
- 3 tablespoons unsalted butter
- 1 whole egg
- 1 egg yolk
- 1 jalapeno thinly sliced
- 1.5 teaspoons baking soda
- 1.5 teaspoons salt
Instructions
- Preheat oven to 175 C / 350 F.
- Melt the butter in a skillet over medium-high heat. Add the corn and sauté until the corn begins to lightly brown then add the sliced jalapeno and sauté another few minutes until the jalapeno reduces in volume.
- Take the skillet off the burner and allow it to cool for 5 minutes so it isn't so hot.
- Mix in the honey then the crème fraiche and milk. Finally add the egg and egg yolk and gently whisk until well-combined and even.
- Pour in the cornmeal, salt and baking soda. Mix well to combine.
- Put the skillet in the oven and bake for 20-25 minutes or until the top is evenly golden and a toothpick inserted in the center comes out clean.
Nutrition
Calories: 191kcal | Carbohydrates: 29g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 460mg | Potassium: 133mg | Fiber: 2g | Sugar: 14g | Vitamin A: 237IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg