Jalapeno Honey Cornbread

Cornbread

I have a VERY love hate relationship with this recipe right now. Let me preface this post by saying this is a definite NAILED IT recipe & you’re totally missing out if you don’t make this! Your loss 100%!! This cornbread is the fucking talk of the town whenever it makes its appearance! NON GF & GF eaters alike have begged me for this recipe. Why? It’s easy, you don’t need a mixer, it’s moist as hell & subtly sweet with a hint of jalapeno. This recipe can also be NON GF—just sub All-Purpose flour cup for cup (directions in the directions, haha). If you want to read about my damn meltdown… read on.


I have made this cornbread at leeeeast 20x with nothing but success each time. However, the ONE time I go to photograph it… a complete fucking meltdown ensued in my kitchen. I mean full on huffing, puffing, & nearly blowing my house down! My toddler was lucky he was napping because I’m pretty sure I would have scarred him for life.
I normally bake this cornbread in a muffin tin & it has crispy edges, a very moist crumb, a little bite from the jalapeno, & NO GF mealy textured shit going on here. I had the bright idea to bake it in a cast iron skillet to make it WOW for the photograph!! I even went & drove to my mother in laws, who lent me the cast iron skillet & a beautiful butter dish! You guys… baking a lot of batter in a cast iron skillet probably called for me to raise the temperature on my oven. Did I do that?! No, I figured I would stick to my same ol’ same ol’ temp. BAD IDEA. It took nearly an hour & I started to notice the top getting a bit dark & the edges looking & smelling BURNT AF. I didn’t even think it was cooked through; it still seemed jiggly in the middle. Fumbling & pissed, I picked up my phone texting my husband like a mad woman about ^^^ what I just basically told you. I am quickly losing daylight & that’s prime for photographing my food. I realize, “OMG Katrina you dumb F**K, you should have gone with your gut & raised the damn oven temperature. Now you are going to have to remake the whole thing!”!


What do I do? I start re-measuring, melting, whisking etc. Meanwhile I’m slamming cabinets & nearly cracking the eggs in my bare hands because I’m still fuming at myself. I KNOW BETTER—ALWAYS GO WITH YOUR GUT. I make the damn second batch in my SAAAME OL’ muffin tins. They come out excellent as usual. I put the damn cast iron skillet cornbread off to the side & forget about it. I get my cornbread muffins all set up & start snapping away photos! Then I think to myself, “I have to share my nails & fails with my readers because that’s what I’m all about!”. I finish photographing the beautiful muffins & go to take a photo of the cast iron cornbread juuuust to show you guys what I’m talking about.


I look at the photo through my camera & realize it doesn’t look half bad… it doesn’t look too dark… it doesn’t look underbaked?!?! I go to cut into it… *angels signing* BEAUTIFUL. Beautiful AF guys. Basically I made this damn recipe twice for noooo reason. They both came out beautiful, delicious, & moist! WTF. As happy as I am they both came out… I have WAY too much fucking cornbread at my house now!


I suggest baking this in a muffin tin because it is 10x faster, less of a hassle & FULLPROOF. I’m not going to lie, I’m pretty bitter at the cast iron right now for sending me into a panic for no reason. Get your damn muffin tins out & let’s do this shit.

 

 


Serves: 24 muffins
Prep Time: You tell me…

Cornbread

 

SHIT YOU’LL NEED:

1 cup brown rice flour

2/3 cup white rice flour

1/3 cup tapioca starch

2 cup yellow cornmeal

1 tsp baking soda

1 tsp salt

¼ tsp xanthan gum

2 cup buttermilk

1 cup butter, melted

1 cup sugar

4 large eggs

2 Tbsp honey

4 jalapenos, seeded & small dice

1/2 cup shredded cheddar cheese (heaping, if you’re a fatty like me)


HOW TO DO THE SHIT:

1.    Preheat oven to 375 degrees F. Lightly coat muffin tins with nonstick spray; set aside.

2.    In a large bowl, combine flour(s), cornmeal, baking soda, salt & xanthan gum. (NOTE: If you are making this NON-GF, omit Xanthan gum, brown rice flour, white rice flour, & tapioca starch | Replace with 2 cups all-purpose flour)

3.    In another bowl whisk together buttermilk, butter, sugar, eggs & honey.

4.    Pour wet mixture over the dry ingredients & whisk together for 2 minutes by hand. (NOTE: If you are making this NON-GF, mix only until moistened, not for 2 minutes!)

5.    With a spatula, gently fold in jalapenos & cheddar cheese.

6.    Scoop the batter evenly into the muffin tray, just below the tops of the tins.

7.    Place into oven & bake for 16-18 minutes, or until a tester inserted in the center comes out clean. Remove from oven & cool on a wire rack.

8.    DEVOUR.

 

Cornbread

Cornbread

Cornbread

^^^^^ THAT CRUMB THOUGHHHHH *drool*

Cornbread

^^^^ There she is, folks. That fudging cast iron!!!!

Comments

Submitted by Kym Siebenhaar (not verified) on Wed, 11/15/2017 - 13:13

These look so good! And the cast iron fuck-up-(not) looks JUST like my grandma’s! (She actually steamed hers on a burner with a lid! -MOIST AF-)
Wish I lived next door to you so I could take some of this shit off your hands.???✌?

That's a good idea with the steaming it!!!!!! I wish you could take some of this shit off my hands too ;) haha!!

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Submitted by Moggie (not verified) on Fri, 04/10/2020 - 19:38

Can't wait to make this!

It'll definitely be a new favorite!!

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