Brown Butter Jalapeno Cornbread Recipe by Katie Smith

INTRO

Cook Time: 35 to 40 minutes
Total Time: 45 to 50 minutes
Servings: 8

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/2 cup light brown sugar, packed
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 1 egg plus 1 egg yolk, at room temperature
• 1/4 cup honey
• 5 1/2 tablespoons browned butter, cooled slightly
• 2 jalapenos, seeded and chopped fine, plus slices for the top

Here's how to make it: 

1. Make the browned butter first by putting the butter into a skillet over medium heat. Cook until the butter browns, stirring occasionally. Do not burn the butter! Set aside to cool.
2. In a mixing bowl, whisk together the cornmeal, flour, brown sugar, baking powder and salt. Add the buttermilk, sour cream, egg, egg yolk and honey. Stir until just incorporated (do not overmix). You can use an electric mixer or do this by hand. Stir in the browned butter and jalapenos.
3. Divide the mixture into a buttered round cake pan. Top with fresh sliced jalapenos, if desired.
   
4. Bake in a preheated 400-degree F oven for about 30 to 35 minutes or until a toothpick comes out clean.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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