Sweet and Spicy Cornbread
What You Need
1 cup Dandy® Sweet Corn, cut from cob
1 cup all-purpose flour
1 cup cornmeal
1 Tbsp baking powder
1/2 tsp salt
2 eggs, beaten
1 cup buttermilk
¼ cup melted unsalted butter
2 Tbsp honey
1 jalapeno, seeded and finely minced
1 stalk Dandy® celery, finely chopped
Find Dandy Super Sweet Corn
Find Dandy Celery
Make It
- Preheat oven to 375°F. Generously butter and spray a bread pan.
- Sift cornmeal, flour, baking powder, and salt.
- Combine buttermilk, eggs, unsalted butter and honey until smooth.
- Make a well in the center of the dry ingredients. Pour wet ingredients and sweet corn into well and fold until just combined. Do not overmix.
- Pour cornbread mix into prepared pan and bake 30-35 minutes or until toothpick inserted into the center of the cornbread comes out clean. Let cool for easier cutting.
- Slice cornbread into squares and brush with melted butter. Grill cornbread over medium heat for about 2 minutes on each side, until crisp