"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Corn Bread with Jalapeno Honey Glaze Recipe

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This recipe for Corn Bread with Jalapeno Honey Glaze, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brad Kaufman
Added: Wednesday, April 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup yellow cornmeal
1 cup stone-ground cornmeal
1 (9 ounce) package yellow cake mix
2 tsp baking powder
1 tsp salt
1/8 tsp cayenne
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
2tbsp light brown sugar
2 tbsp honey
1 tbsp mayonnaise
Jalapeno Honey Glaze

Directions:
Directions:
Mix yellow cornmeal, stone-ground cornmeal, cakemix, baking powder, salt, and cayenne in a bowl. Combine milk, buttermilk, oil, eggs, brown sugar, and honey in a bowl and mix well. Add to the cornmeal mixture and mix gently; there should be no lumps, but do not overmix. Fold in the mayonnaise. Let rest, covered, in the refrigerator for 30 minutes or up to overnight. Preheat the oven to 400 degrees. Spoon the cold batter into a muffin tin or cast iron skillet. Bake 25 to 30 minutes or until a knife inserted in the center comes out clean and the top is golden brown. Drizzle the warm corn bread with Jalapeno Honey Glaze.



Number Of Servings:
Number Of Servings:
9
Personal Notes:
Personal Notes:
Recipe for Jalapeno Honey Glaze is in the Soups, Stews, Salads and Sauces section of the cookbook.

 

 

 

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