Corn-Jalapeño CornbreadShare Pin It Print This Recipe
This delicious homemade cornbread recipe is the perfect bread to serve as an accompanying side at your summer BBQs! An added kick from jalapeños makes for a fun zing and our coconut oil keeps the bread light, tender, and moist.
- 1 1/2 cups fresh corn, cut off the cob
- 1/2 cup thinly sliced jalapeño pepper (omit seeds if you prefer less spicy)
- 8 oz La Tourangelle Coconut Oil at room temperature, plus extra to grease pan
- 1 tbsp buckwheat honey
- 1 cup ww pastry flour
- 1 cup AP flour
- 1/2 cup fine cornmeal
- 2 tsp baking powder
- 2 duck eggs
- 1/2 cup buttermilk, plus extra for brushing
- 1/2 tsp kosher salt
- flake salt, for sprinkling
- freshly cracked black pepper, for sprinkling
- Preheat oven to 375 degrees, convection setting. Generously grease a heavy medium enameled or cast iron skillet with coconut oil.
- Whisk together flours, cornmeal, baking powder, and salt in a medium bowl.
- Using 2 knives, cut coconut oil into flour mixture until crumb-like.
- Add eggs, one at a time, mixing with a rubber spatula and a knife in-between to incorporate fully. Add honey and mix to combine.
- Add buttermilk and fold in with the spatula until batter is just combined.
- Fold in the corn and sliced jalapeños, reserving 6 slices to top. Spoon dough into skillet, and gently swirl to nudge batter to pan edge. Do not press too firmly as you do so.
- Paint buttermilk to coat the surface, then use a butter knife to score cornbread into 6 equal wedges. Arrange jalapeño slices and sprinkle with flake salt and freshly cracked pepper.
- Bake until the top becomes golden, about 40 minutes. You may need to rotate pan halfway through baking.
- Cool in pan for 10 minutes. Slice wedges with a serrated knife and serve warm.
Image & Recipe by @MelinaHammer