Gemma’s Best Ever Cornbread
Gemma’s Best Ever Cornbread is a golden, buttery delight that strikes the perfect balance between sweet and savory. In under 25 minutes of prep and 40 minutes of baking, you’ll have a rustic, homemade treat that feels both indulgent and wholesome.
Ingredients
- 1 3/4 cups corn (fresh, tinned or frozen)
- 1 cup milk (8floz/225ml)
- 2 eggs
- 1/4 cup honey (2 ½ oz/71g)
- 1/4 cup butter divided then melted
- 1 1/2 cups sharp cheddar cheese grated
- 2 jalapeno pepper large, chopped
- 1 cup yellow corn meal fine
- 3/4 cup all-purpose flour (3 ¾oz/105g)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Pre-heat the oven to 400°F (200°C).
- First, roughly blend the corn until it is in small chunks. You can do this in a food processor or by hand with a knife. Set aside.
- In a medium bowl whisk together the milk, egg, honey and 2 tablespoons of butter, melted.
- Next stir in the blended corn, grated cheddar, and chopped jalapeños.
- In a separate bowl, mix together the cornmeal, flour, baking powder, and salt.
- Add the dry ingredients into the wet and whisk together until just combined. Take care not to over mix.
- Place the remaining 2 tablespoons of butter into a 10-inch skillet or cake pan and heat in the oven for 5 minutes.
- Pour the batter into the hot skillet.
- Bake the cornbread for 35-40 minutes or until it's golden brown.
- Remove from the oven and let stand for 15 minutes before serving.
- Store any leftover cornbread in an airtight container at room temperature for up to 4 days. It can also be frozen for up to 8 weeks. To thaw, remove from the freezer and let stand at room temperature until soft. Warm and enjoy.
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