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CORNBREAD WITH SWEET HEAT BUTTER

CORNBREAD WITH SWEET HEAT BUTTER

Make your cornbread from scratch or use a box mix - whatever you have the time for! NOTE: If you are unable to find Jiffy Corn Muffin mix in Australia, just use whatever you have available.

INGREDIENTS 

From Scratch:

1 1/4 c. cornmeal

3/4 c. flour

3/4 tsp. baking soda

3/4 tsp. salt

1/4 c. light brown sugar

1/4 c. sugar

1 medium jalapeno, ribbed, seeded and finely chopped

1 1/4 c. grated Cheddar cheese

1/4 c. (4 Tbl.) unsalted butter, melted

1/4 c. honey

1 c. buttermilk

2 large eggs

Sweet Heat Butter:

1 Stick Butter at Room Temperature

1 Tablespoon Lanes BBQ Sweet Heat Rub

 METHOD

Preheat oven to 350f degrees.  In a medium bowl, combine cornmeal, flour, baking soda, salt, brown sugar, sugar, chopped jalapeno and the grated cheese; set aside. 

In a separate small bowl, whisk together the melted butter, honey, buttermilk and eggs.  Add wet ingredients to dry and stir together just until combined. 

 

Pour into a greased 8x8- inch baking pan.

  

Bake for 35 minutes or until a toothpick inserted in the center comes out clean.  Tent with a piece of foil if it gets too brown (I usually do this about 25 minutes in).

AMPED UP JIFFY MUFFINS

INGREDIENTS

2 Boxes Jiffy Corn Bread

2 Eggs

2/3 Cup Milk

1 medium jalapeno, ribbed, seeded and finely chopped

1 1/4 c. grated Cheddar cheese

Grease 12 Size Muffin tin

METHOD

Mix all ingredients together well in a bowl & pour into individual muffin tins

Bake at 350 for 20 Minutes or until golden brown

Recipe by Ryan Lane

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