Sweet 'n Spicy Cornbread

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Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.

Prep Time10

Cook Time45

Cooling Time10

Total Time1 5

Course: Bread, Side Dish

Cuisine: American

Keyword: honey, jalapeno, sweet corn

Season: Summer

Diet: Vegetarian

Servings: squares

Calories: 167kcal

Author: Molly Luzbetak

Ingredients

1 stick butter melted, plus more for greasing pan
½ cup sugar
2 tbsp honey*
2 eggs*
1 cup buttermilk
1 cup all-purpose flour*
1 cup cornmeal finely ground
½ tsp baking soda
½ tsp salt
2 ears sweet corn* kernels cut from the cob
1 jalapeño* minced, optional
4 tbsp sriracha optional

Instructions

Preheat oven to 375 and grease a 9x9 inch baking pan with butter.
In a large bowl, combine the melted butter with sugar and honey. Whisk in the eggs one at a time until smooth. Add the buttermilk and stir until combined.
In another large bowl, sift together the flour, cornmeal, baking soda, and salt. Add the flour mixture to the wet ingredients and mix until no clumps remain. Stir in the corn, jalapeno, and sriracha.
Pour the batter into the prepared pan and bake 40-45 minutes, until a toothpick comes out clean. Start checking at 20 minutes and if the top begins to brown too much, cover the top with foil.
Let cool for 10 minutes before servings.

Notes

Adapted from Red Hot Kitchen

Nutrition