Name: Rosemary-Jalapeño Cornbread
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Cooking spray -; 1 c. all-purpose flour -; 1 c. fine yellow cornmeal -; 1/3 c. granulated sugar -; 1 tbsp. baking powder -; 1 tsp. kosher salt -; 1 large egg -; 1/2 c. buttermilk -; 1/2 c. milk -; 1/3 c. unsalted butter, melted -; 2 tbsp. honey -; 1 tbsp. fresh rosemary, chopped -; 1 1/4 c. frozen Birds Eye® Steamfresh® Super Sweet Corn, divided -; 1 1/2 jalapeños, 1 chopped, 1/2 sliced, divided -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Rosemary-Jalapeño Cornbread

1. Cooking spray -

2. 1 c. all-purpose flour -

3. 1 c. fine yellow cornmeal -

4. 1/3 c. granulated sugar -

5. 1 tbsp. baking powder -

6. 1 tsp. kosher salt -

7. 1 large egg -

8. 1/2 c. buttermilk -

9. 1/2 c. milk -

10. 1/3 c. unsalted butter, melted -

11. 2 tbsp. honey -

12. 1 tbsp. fresh rosemary, chopped -

13. 1 1/4 c. frozen Birds Eye® Steamfresh® Super Sweet Corn, divided -

14. 1 1/2 jalapeños, 1 chopped, 1/2 sliced, divided -

How to cook deliciously - Rosemary-Jalapeño Cornbread

1. Stage

Preheat oven to 400º. Spray a 9"-x-9" cake pan with cooking spray. Line pan with parchment, then spray parchment.

2. Stage

In a large bowl, whisk flour, cornmeal, granulated sugar, baking powder, and salt. In a medium bowl, whisk egg, buttermilk, milk, butter, and honey until smooth. Stir egg mixture into dry ingredients until just combined, then fold in rosemary, 1 cup frozen Birds Eye® Steamfresh® Super Sweet Corn, and chopped jalapeños. Pour into prepared pan and top with sliced jalapeño and remaining 1/4 cup frozen corn.

3. Stage

Bake cornbread until top is golden brown and a tester inserted into the center comes out clean, about 25 minutes.