Jalapeño Corn Bread

This recipe is a take on spicy corn muffins my Aunt Sue always makes for us when she comes to visit. I also include the way I prepare honey butter to cut the spice of the bread. I have only made this in a 7x11 glass cake pan, but my suspicion is that it will work just as beautifully if you put it in muffin tins, just try cooking for only 15-20 minutes or so if you do that. Enjoy!

INGREDIENTS

1 stick of butter, melted
1/2 cup brown sugar
2 eggs
1/2 cup milk
1-14 3/4 oz. can sweet creamed corn
1 fresh Jalapeno, seeds removed and chopped
1 cup cheddar cheese, shredded
1 cup all purpose flour
1 cup corn flour
1/2 tsp. baking soda
1/8 tsp. salt

Preheat your oven to 350 degrees Fahrenheit, and grease and flour a 7x11 baking pan.

In one medium bowl, combine melted butter, brown sugar, and eggs well. Once this is mixed together, add your milk, creamed corn, and jalapeno.

In another bowl combine the remaining dry ingredients. Add the dry mix to the wet ingredients gradually- I recommend doing it in thirds. After everything is mixed well pour it into your prepared baking pan and bake for about 50 minutes to an hour depending on your oven.

While the corn bread is in the oven, take however much butter you want to prepare and allow it to soften to room temperature. Once your butter has softened, just add honey. The ratio I use is about three parts butter to one part honey. So if you use about three tablespoons of butter, use about one tablespoon of honey. Whip the butter up until it is smooth and looks kind of like yellow frosting.

When your corn bread is out of the oven and slightly cooled enjoy it with a generous portion of soft honey butter. Trust me, its awesome. 

 -H!