Brown Butter Jalapeño Cornbread | The recipe you need for your Thanksgiving table!

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: green bell peppers

Banana peppers provide similar flavor with less heat.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can be a cost-effective substitute.

Start by melting unsalted butter in a saucepan until it becomes foamy and then turns brown, about 5-7 minutes, until it has a nutty aroma and amber color.

Let the browned butter cool slightly.

In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, and salt, and mix together.

In another bowl, whisk together buttermilk and eggs until well combined.

Add honey to the buttermilk and egg mixture and whisk until combined.

Pour the wet ingredients into the dry ingredients and mix until just combined.

Fold in chopped jalapeños, fire roasted red peppers, and shredded cheddar cheese, being careful not to overmix.

Grease a baking dish and pour the batter into it, spreading it into an even layer.

Bake in the oven until golden brown and a skewer inserted in the center comes out clean, about 20-25 minutes.

Let the cornbread cool slightly before cutting into squares.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens