Jalapeno cheddar cornbread
Binging with Babish · ♥ 60K likes · 2.9M views · 10 min video
Read about quick breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 5 oz finely ground cornmeal
- 5 oz all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
Whisk the cornmeal, flour, baking powder, baking soda, salt and cayenne together by weight.
Jalapeno cheddar cornbread dry mix
- ½ cup fresh corn kernels
- 1½ cup buttermilk
- 2 tbsp honey
- 1 whole jalapeno pepper
Pulse the corn kernels, buttermilk, honey and the cored quartered jalapeno six to eight times until nicely chopped.
Pulsed corn wet mix
- 2 whole eggs
- 1 stick butter
Add the eggs and the cooled melted butter and pulse four to five times, just enough to combine.
Pour the wet into a well dug in the dry and mix gently with a paddle, not a whisk, because this batter contains flour and gluten.
- butter
- sliced jalapenos
Spread into a liberally buttered cast iron pan and garnish with a few sliced jalapenos.
- honey
- flaky sea salt
Brush with honey for a sticky shiny glaze and sprinkle with flaky sea salt.