Baking
Hot Honey & Jalapeño Cornbread
Sweet, spicy, cheesy — der. This one's dangerous warm from the oven with an extra drizzle of Hot Honey over the top.
- Oven 190°C
- Rest 20 min
- Bake 25–30 min
- Makes 1 loaf
Method
- Preheat oven to 190°C.
- In a large bowl, combine the polenta, flour, sugar, baking powder and salt.
- In a separate bowl, whisk together the eggs, buttermilk, milk, melted butter and Jibba's Hot Honey.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Fold through the grated cheddar and chopped jalapeño.
- Line a loaf tin with baking paper and pour in the batter. Top with a few extra jalapeño slices if you like.
- Allow the batter to rest for 20 minutes before baking.
- Bake for 25–30 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
- While still warm, brush generously with melted butter and finish with a drizzle of Jibba's Hot Honey.
Jibba's TipWant it milder? Use 30 g Jibba's Hot Honey + 30 g regular honey instead of the full 60 g Hot Honey.
Hot Honey
The sweet-heat backbone of this whole recipe. Just as good on pizza, fried chicken or a cheese board.
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