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Corn Bread With Jalapeņo Honey Glaze Recipe

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This recipe for Corn Bread With Jalapeņo Honey Glaze is from Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. Yellow Cornmeal
1 c. Stone-Ground Cornmeal
1 (9-ounce) Package Yellow Cake Mix
2 tsp. Baking Powder
1 tsp. Salt
1/8 tsp. Cayenne
1/2 c. Milk
1/2 c. Buttermilk
1/4 c. Vegetable Oil
2 Eggs, Beaten
2 Tbsp. Light Brown Sugar
2 Tbsp. Honey
1 Tbsp. Mayonnaise

Jalapeņo Honey Glaze:
1/2 c. Butter
1 Large Jalapeņo, 1/8 inch Pieces, Seeded
3 Tbsp. Red Bell Pepper, 1/8 inch Pieces
1/4 c. Honey
1/8 tsp. Cayenne
Directions:
Directions:
Mix yellow cornmeal, stone-ground cornmeal, cake mix, 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 over mix. 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 for 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 Jalapeņo Honey Glaze.

Jalapeņo Honey Glaze:
Heat butter in a saucepan until melted. Stir in Jalapeņo and red pepper. Bring to a simmer. Stir in honey and cayenne. Bring to a simmer, stirring occasionally.

Remove from heat. Store, covered, in the refrigerator. Reheat before serving. Drizzle over corn bread.

 

 

 

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