Spicy Jalapeño Corn Bread

Posted in: Hot Sauce Recipes
Posted by: Pete May 11, 2015
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Ingredients:

Cooking spray
1 1/4 cups stone-ground cornmeal
1 cup fresh corn kernels (about 2 ears)
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup nonfat buttermilk
1/2 cup (2 ounces) shredded cheddar cheese
2 tablespoons Texas Sweet & Hot Jalapenos
1 1/2 tablespoons butter, melted
1 1/2 tablespoons Heavenly Jalapeno Honey
1 tablespoon Extravagonzo Roasted Garlic Culinary Oil
2 large eggs, lightly beaten

Instructions:

1. Preheat oven to 375°.

2. Place a 9-inch cast-iron skillet coated with cooking spray in oven 5 minutes or until heated.

3. Combine cornmeal, corn, salt, and baking soda in a large bowl, stirring with a whisk; make a well in center of mixture. Combine buttermilk, cheese, Texas Sweet & Hot Jalapenos, butter, Heavenly Jalapeno Honey, Extravagonzo Roasted Garlic Culinary Oil, and eggs in a small bowl; add to cornmeal mixture. Stir just until combined. Spoon mixture into preheated pan. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Cut into 12 wedges.