Description
This is by far the best cornbread i have ever had.
I got it from a special section of the minnesota monthly magazine a few years back. I had a lot of the glaze left over, so you can easily make ½ of the glaze recipe and have enough. I made cornbread in a 9×13 inch pan and it was fully cooked in 25 minutes, which would lead me to believe that cooking time for the muffin tins may need to be reduced (i recommend checking after 15-18 minutes). Enjoy!
Ingredients
- Yellow Cornmeal
- Cornmeal
- Yellow Cake Mix
- Baking Powder
- Salt
- Cayenne Pepper
- Milk
- Buttermilk
- Vegetable Oil
- Eggs
- Light Brown Sugar
- Honey
- Mayonnaise
- Butter
- Jalapeno Pepper
- Red Bell Peppers
Instructions
- Cornbread:
- Mix first 6 ingredients in bowl
- Mix next 6 ingredients in a different large bowl
- All at once, add the dry mix to the wet
- Mix gently
- There should be no lumps, but dont over mix
- Fold in the mayonnaise
- Let rest covered in the refrigerator for 30 minutes or up to overnight
- Preheat oven to 400f
- Spoon cold batter into greased muffin tins, a cast-iron skillet, or a 9×13-inch pan
- Bake 25-30 minutes
- Drizzle warm cornbread with jalapeno honey glaze
- Glaze:
- Heat butter in a small saucepan until melted
- Stir in the peppers
- Bring to a simmer
- Add the homey and cayenne
- Bring to a simmer and cook 5 minutes, stirring occasionally
- Peppers should be soft but retain their brilliant color
- Remove from heat and spoon over cornbread
- This mixture may be stored covered in the refrigerator up to 1 week
- Reheat before using