Honey Brown-Butter Jalapeño Cornbread
Makes 1 (8- or 9-inch) square pan or 7-by 11-inch pan.
Note: This uses a higher concentration of cornmeal to flour than most recipes, resulting in a very dense cornbread with plenty of texture. Don’t skip browning the butter, as it adds a lovely nutty flavor.
• 1/4 c. unsalted butter
• 1 1/4 c. buttermilk or plain yogurt
• 1/4 c. honey
• 1 egg, slightly beaten
• 1 1/2 c. coarse ground cornmeal
•1/2 c. all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 jalapeño pepper, seeded, cored and chopped, optional
Preheat the oven to 400 degrees. Add the butter to the baking pan (8- or 9-inch square; or 7- by 11-inch) and put the pan in the oven until the butter begins to sizzle and brown, about 2 to 3 minutes; watch that it doesn’t burn. Remove and pour most of the browned butter into a medium bowl, leaving enough in the pan to generously grease it. Set the pan aside.
Whisk the buttermilk, honey and egg into the butter.
In a separate bowl, whisk together the cornmeal, flour, baking powder and salt.
Stir the liquid into the dry ingredients (just enough to combine); if it seems too dry add a little more buttermilk. Fold in the jalapeño. Pour the batter into the prepared pan, smoothing out the top.
Bake until the top of the cornbread is lightly browned and the sides have pulled away from the pan; a toothpick inserted into the center should come out clean. Serve hot.
Nutrition information per each of 9 servings:
Calories 195 Fat 7 g Sodium 290 mg
Carbohydrates 31 g Saturated fat 4 g Total sugars 10 g
Protein 4 g Cholesterol 35 mg Dietary fiber 2 g
Exchanges per serving: 1 starch, 1 carb, 1 fat.