Ingredients

The following ingredients have 12 Servings
  • 1/2 cup butter (melted (8 tablespoons, or 1 stick))
  • 1/4 cup brown sugar (or white)
  • 1/4 cup honey
  • 1 large egg
  • 3/4 cup milk
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup pickled jalapeños (chopped)
  • 1 tablespoon pickled jalapeño brine (from the jar)
  • 1 cup cornmeal (preferably stoneground)
  • 1 cup all-purpose flour ((or GF substitute))

Instruction

  • Preheat oven to 400 degrees F. Melt the butter in the bottom of a large bowl. Spoon 1 tablespoon of the butter into a 8- or 9-inch square baking pan (or approximate equivalent) and spread it around to grease the bottom and sides of the pan (using your hands or a pastry brush). Set aside.
  • In the large bowl with the butter, add the brown sugar (1/4 cup), honey (1/4 cup), egg, and milk (3/4 cup). Whisk to combine. Add the salt (1/4 teaspoon), baking powder (1 teaspoon), and baking soda and whisk together well.
  • Add the cornmeal (1 cup) and the all-purpose flour (1 cup) and mix to combine until there are no dry spots (do not over-mix). Add the diced pickled jalapeño peppers (1/4 cup) and brine (1 tablespoon). Fold in until mixed evenly.
  • Pour the batter into the prepared baking pan. Bake in the center of the oven for 20-25 minutes until golden brown on top and center is cooked (check for doneness by inserting a toothpick in the center to see if it comes out clean).
  • Allow to cool for at least 5 minutes in the pan. Slice into 12 pieces (or however many you prefer) and serve.