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Video:Spicy Jalapeno Cornbread With Honey Lime Butter

with John Mitzewich

This Southwestern recipe has a wonderful balance between the heat of the peppers and the sweetness of the cornbread. Top the cornbread with honey lime butter for a mouthwatering treat.See Transcript

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Transcript:Spicy Jalapeno Cornbread With Honey Lime Butter

Hi, I'm Chef John Mitzewich for About.com, today I'm going to show you how to make jalapeno cornbread with topped with honey lime butter.

Slice the Jalapenos

OK, let's get started with out jalapenos. I have 2 small ones. We're going to remove all the seeds and white parts. A lot of people remove it with a spoon, but a spoon isn't sharp like a knife, so I'm going to use a knife.

Just go along the flesh and scrap or slice the white part right out. Then I'm going to dice them up nice and fine. Preheat the oven to 375 degrees F.

Mix the Cornbread Batter

And now for the cornbread batter which is so easy to make. We need 2/3 cup of sugar and 1/2 cup of melted butter. I did that right in the microwave. Give that a stir, it's only going to take a few seconds.

As soon as that's mixed we're going to add 2 large eggs and just break those up and whisk those in. Now we're ready for a 1/2 teaspoon of baking soda, NOT baking powder, and a cup of buttermilk. Whisk those 2 ingredients in very well.

Now, what I love about this recipe is that is doesn't use baking powder, which I think gives cornbread an aftertaste. The baking soda and the acidic buttermilk will leaven this bread and it makes it really moist, tender and delicious. We're going to add a 1/2 teaspoon of salt, 1 cup yellow cornmeal, you can use white, and 1 cup of flour. You can use all purpose, but I used wheat. It made me feel better about the 1/2 cup of butter I just put on.

Stir the Cornbread Batter

We're going to stir that with a spatula. Don't over mix this. As soon as the flour kind of disappears you are done. Now, what is this missing? Oh, don't forget to add your jalapeno dice - to taste, if you want it spicier put more. If you want you can leave it out and have plain. So as soon as the flour disappears stop, check yourself before your wreck your cornbread batter.

Bake the Jalapeno Corn Bread

And into a greased 8-inch baking dish, you're going to smooth out your cornbread batter. We're going to put this in the oven and this is going to bake for about 35 minutes. Go ahead and check it after 30 and if it needs more no problems.

Prepare the Honey Lime Butter

While that's baking, let's make our butter. It's 1/2 cup of soft butter, 1 tsp of lime zest and a tbsp of honey. Just mix it up and that's it. We're going to top the warm cornbread with this later - so good.

Test the Cornbread

How you can tell if it's done is by using the old wooden skewer or toothpick trick. It should come out clean. And there it is, our delicious cornbread. Just a little bit of heat from the jalapeno, that's why we took out the white part, so it won't be too hot. Perfect combination, corn and jalapeno are a delicious combo.

Serve the Jalapeno Cornbread

The honey lime butter makes it even better. This is a really, really great cornbread recipe. It's not one of those dry, crumbly ones - you know, you have to drink a glass of water between every bite. This is moist and tender, a really delicious recipe. I hope you give it a try. Enjoy.

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