Corn Bread with Honey Jalapeno Glaze
Ingredients
- 1 C. yellow cornmeal
- 1 C. stone ground cornmeal
- 1 (9 oz.) pkg. yellow cake mix
- 2 tsp. baking powder
- 1 tsp. salt
- 1/8 tsp. cayenne
- 1/2 C. each milk & buttermilk
- 1/4 C. vegetable oil
- 2 eggs, beaten
- 2 Tbs. each light brown sugar & honey
- 1 Tbs. mayonnaise
- Jalapeno Honey Glaze:
- 1/2 C. butter
- 1 lg. jalapeno pepper, seeded, finely diced
- 3 Tbs. red bell pepper, finely diced
- 1/4 C. honey
- 1/8 tsp. cayenne
Directions
Mix cornmeal, dry cake mix, baking powder, salt & cayenne in a bowl, set aside. Combine milk's, oil, eggs, brown sugar & honey in a bowl & mix well. Add to cornmeal mixture & mix gently (no lumps) don't overmix. Fold in mayo. Let rest, covered, and refrigerate for 30 min. to overnight. Preheat oven 400 F. Spoon the cold batter into a greased muffin tin or cast iron skillet bake for 25-30 min.(do toothpick test) until golden brown. Glaze: Heat butter, bell pepper & jalapeno. Bring to a simmer. Stir in honey & cayenne simmer again, stirring often. Remove from heat. Drizzle on corn bread.
Angelique ~ the recipe girl.
