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This moist honey jalapeno cornbread is infused with the goodness of corn kernels, tangy cotija cheese, and fiery jalapenos. With a luscious honey butter glaze drizzled on top, every bite is a balance of sweet and savory.
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What makes this recipe special
Cornbread was always one of those dishes that I could never perfect. Even though I'm a professional chef, I could never make it as good as I wanted. After a while, I realized that I could never make it as delicious and moist, and I accepted it. That is, until I tried the black sea cornbread from Sarma in Boston. It was life-changing cornbread, so much so that it sparked something in me that made me want to try recreating it.
Over the next several weeks, I consumed more cornbread than I ever have in my entire life. I researched and tried different black sea cornbread recipes and came to the conclusion that Sarma is using magical powers to create their bread. No, I was unable to replicate their fantastic cornbread. However, I did write a recipe that is, without a doubt, the best cornbread I have made myself.
This honey jalapeno cornbread uses fresh corn puree, crumbled cotija, jalapenos, rice flour, and Greek yogurt to create an incredibly moist crumb. And the best part? The honey butter glaze. It seals the deal. Even if you never had Sarma's cornbread, I would love it if you gave my recipe a try. Not to hoot my own horn, but I do think it's the ultimate cornbread recipe.
For another fantastic corn dish, be sure to check out my corn pesto pasta with parmesan chicken, seared scallops with corn rice, and blackened scallops with coconut creamed corn!
Recipe
Honey Jalapeno Cornbread
Ingredients
- 1 cup cornmeal (140 grams)
- 1 cup rice flour (155 grams)
- 2 teaspoons baking powder
- ¼ cup brown sugar (50 grams)
- ½ teaspoon salt
- 2 small corn on the cob, shucked and kernels cut (220 grams)
- 1 cup plain Greek yogurt (226 grams)
- 2 large eggs
- ¼ cup melted butter plus 1 tablespoon (70 grams)
- ¼ cup olive oil (56 grams)
- 7 tablespoons honey, divided (149 grams)
- ¾ cup crumbled cotija (90 grams)
- 2 jalapeno, diced, seeds and stem removed (45 grams)
Instructions
- Preheat oven to 375 degrees F. Spray a 10-inch cast iron pan with cooking spray.
- Combine cornmeal, rice flour, baking powder, brown sugar, and salt in a large bowl.
- Blend corn kernels in a blender or food processor until fairly smooth. Whisk together corn puree with yogurt, eggs, ¼ cup melted butter, olive oil, and 4 tablespoons honey. Add wet mixture to flour mixture, stirring just until combined. Add cotija and jalapeno, stirring just until combined.
- Pour cornbread batter into prepared cast iron pan, smoothing the top with a spatula. Bake for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- When the cornbread has about 1 more minute until it's done baking, heat remaining 1 tablespoon butter with 3 tablespoons honey in a small saucepot over medium heat. Heat until butter is melted.
- Remove cornbread from the oven and immediately pour honey butter on top, making sure to evenly coat the bread. Let rest for 15 minutes. Slice and enjoy warm.
Video
Notes
Step-by-step instructions
Step 1: Prepare the corn
To prepare the corn for the cornbread, start by shucking the husks and silks from two small corn cobs.
Carefully cut the kernels off the cobs, reserving any liquid that may come out from the cobs.
In a separate bowl, blend the corn kernels in a blender or food processor until fairly smooth. Don't worry if it's not completely smooth; a little texture never hurt anyone.
Step 2: Make the batter
Now let's make the actual honey jalapeno cornbread batter. In a large bowl, combine cornmeal, rice flour, baking powder, brown sugar, and salt.
Use regular rice flour for this recipe. Sweet rice flour, often used for Asian mochi desserts, will result in a stodgy, wet bread. There is also brown rice flour, but I have not tested this recipe using this specific type.
Mix well to ensure an even distribution of the ingredients.
Then, whisk together the corn puree with plain Greek yogurt, eggs, melted butter, olive oil, and honey. Stir the wet ingredients with the dry ingredients until the mixture is well combined.
Add the crumbled Cotija cheese and diced jalapenos into the batter, ensuring they are evenly distributed. If you want your cornbread to have more of a spicy kick, throw some seeds in there as well.
Step 3: Bake
Preheat your oven to 375 degrees Fahrenheit and grease a 10-inch cast-iron pan with cooking spray. If you don't have a cast-iron pan, you can use a 9x9 baking dish instead.
Pour the prepared cornbread batter into the greased pan, using a spatula to smooth the top and create an even layer.
Bake the cornbread in the preheated oven for 25-30 minutes, or until it turns golden brown and a toothpick inserted in the center comes out clean.
Step 4: The finishing touch
While the cornbread is baking, heat butter and honey in a small saucepot over medium heat. Stir until the butter is melted, creating a glossy honey-butter glaze.
Once the cornbread is out of the oven, immediately pour the honey butter glaze on top, ensuring it covers the entire surface. Allow the glaze to seep into the cornbread, enhancing its moisture and sweetness.
To help the glaze seep into the edges, use an offset spatula to carefully separate the cornbread from the pan.
Let the honey jalapeno cornbread cool slightly and serve warm. Now close your eyes and take a big bite out of that moist bread. Is that not the most delicious cornbread you've ever had?
This definitely ranks high on my list, second to Sarma's black sea cornbread. Every component from the corn puree to the crumbled cotija to the yogurt all work together to create an insanely moist, sweet, spicy, salty bread. It checks all the boxes!
For another great dish featuring corn, check out these peach chipotle corn ribs with whipped feta!
Make-ahead and storage
- Make-ahead: The bread is best on the day it's baked because the honey glaze is more prominent. However, you can make the cornbread in advance. Once cooled, store it in an airtight container at room temperature for up to 2 days. Reheat individual slices in the microwave or oven before serving.
- Store: Wrap the cornbread tightly with plastic wrap or store it in an airtight container and keep it in the refrigerator for up to 5 days.
More corn recipes
Looking for more dishes featuring corn? Try these:
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