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Prep time
25 minutes
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Cook time
40 minutes
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Makes
20 slices
Author Notes
Lowcountry in Lake View, Chicago is famous for its honey-butter-slathered jalapeño cornbread. “The creamed corn and honey-butter finish make it extra moist, and adding fresh corn, too, makes for a texture contrast in each bite,” says chef-owner Dana Hompluem. Satisfy every guest for at the holiday party with this scrumptious recipe! —Lowcountry
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Ingredients
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3
sticks softened butter
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4
eggs, beaten
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2.5 cups
buttermilk
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3/4 cup
evaporated milk
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1.5 cups
all-purpose flour
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1/4 cup
sugar
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1 teaspoon
salt
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1 tablespoon
baking powder
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1 tablespoon
baking soda
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2 cups
cornmeal
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1/2 cup
canned creamed corn
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1/2 cup
fresh corn
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1 cup
minced fresh jalapeños, ribs and seeds removed
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1/2 cup
honey
Directions
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Heat the oven to 400 degrees.
Whisk together, in a large mixing bowl, two sticks of butter, eggs, buttermilk, evaporated milk, flour, sugar, salt, baking powder, baking soda, cornmeal, and creamed corn until well blended.
Fold in fresh corn and jalapeño with a spatula until evenly distributed.
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Pour mixture into a 1/2-inch-deep greased rimmed half sheet pan.
Bake until top is golden brown and a toothpick inserted into center of bread comes out clean, about 30 to 45 minutes.
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Melt remaining stick of butter in a small saucepan over medium-low heat, and whisk in honey until blended.
Spread honey butter generously over the top of still-warm cornbread with a pastry brush.
Cut into squares and serve.
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