This spicy, sweet and savory (yes! All at the same time!) Cornbread is amped up with Street Corn seasoning and it’s a must have for your Cinco de Mayo celebration. We've paired it with our favorite salad of the moment, the Shrimp Taco Bowl Salad, it's a winner any night of the week. Make it on Taco Tuesday, and look forward to the leftovers for lunch. Repeat on the weekend for snacking, and use those leftovers to make some ‘on fire‘ 🔥 croutons...you won't be able to get enough of this!
Ingredients for 9 servings
1 cup (120g) cornmeal
1 cup (125g) flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cumin powder
1 teaspoon chipotle chili powder
1/2 teaspoon garlic powder
1/2 (115g) unsalted butter, melted
1/3 cup (65g) light brown sugar
2 tablespoons (30ml) honey
1 cup (240ml) buttermilk, or 1 tablespoon white vinegar added to 1 scant cup of whole milk
1 cup (175g) corn kernels, thawed if frozen, drained if from a can.
1 jalapeño, sliced into coins
Preheat oven to 400°F (200C). Prepare an 8 or 9-inch square baking pan or cast iron skillet.
Combine the cornmeal, flour, baking powder, baking soda, salt, cumin, chipotle and garlic in a large bowl. Set aside.
In another bowl, combine the melted butter, brown sugar, and honey together until completely smooth. Add the egg and buttermilk, combine.
Add the wet ingredients to the dry ingredients. Add in the corn and stir until just combined. Don’t over-mix the batter!
Pour the batter into the prepared baking pan. Dot the jalapeño slices on top. Bake for 20 minutes or until golden brown, and the center bounces back when gently poked. Allow to cool slightly before slicing and serving with lots of butter.
We prefer this served warm. To reheat, wrap it in foil and warm for 10 minutes in a low (325F/ 160C) oven.