Brown butter jalapeno cornbread
This slightly spiced but super delicious brown butter jalapeño cornbread is a perfect side to serve for Thanksgiving if you’re looking for something different this year! Everyone will love the denseness of the cornmeal paired with the slight sweetness of the red peppers and honey!
INGREDIENTS
– 8 tbsp (1 stick) unsalted butter
– 1 1/2 cups medium grind yellow cornmeal
– 1 cup all-purpose flour
– 1/3 cup honey
– 1 tbsp baking powder
– 1 tsp kosher salt
– 1 1/2 cups buttermilk
– 2 large eggs
– 3/4 cup diced roasted sweet red pepper
– 2 jalapeños, seeded and diced
– 1 cup shredded Pepper Jack or cheddar cheese
INSTRUCTIONS
– Preheat the oven to 350°F. Grease a 9 x 9-inch baking dish and set it aside.
– Melt the butter in a skillet over medium heat. Once melted, continue to cook the butter while stirring until it is browned and smells nutty, 5-7 minutes. Remove from the heat.
– In a bowl, combine the cornmeal, flour, baking powder, and salt. Whisk to combine. Beat the eggs into the buttermilk and add it to the flour mixture along with the honey. Stir until it is mostly smooth with a few lumps.
– Add the slightly cooled brown butter, roasted red pepper, jalapeños, and cheese. Fold together and pour into the prepared pan. Bake in the preheated 350°F oven until the cornbread is lightly golden and a skewer inserted in the middle comes out clean, 30-35 minutes. Remove from the oven. Cool for 10 minutes before slicing and serving.
