Ingredients
Scale
- 300 g (2 cups) yellow cornmeal
- 120 g (1 cup) all-purpose flour
- 1 ½ tbsp sugar
- 2 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 500 ml (2 cups) warm milk
- 75 g (5 tbsp) melted butter
- 2 eggs
- 1 ½ tbsp honey
- 120 g (1 cup) grated cheese
- Jalapeños, roughly chopped (as much as you like)
- Lard or cooking oil
- 2 tbsp butter
Instructions
- Preheat the oven to 220°C (425°F).
- Mix the cornmeal, flour, sugar, salt, baking powder, and baking soda in a bowl.
- In a separate bowl, combine the warm milk, melted butter, eggs, and honey.
- Grease an oven-safe frying pan with lard or cooking oil and place it in the oven for 10 minutes.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined.
- Fold in the grated cheese and chopped jalapeños.
- Carefully remove the hot pan from the oven and pour in the batter. Return the pan to the oven immediately.
- Bake for 20-25 minutes, testing with a skewer—if it comes out clean, the cornbread is done.
- Allow the cornbread to cool on a rack to preserve its crispy crust. For extra flavor, spread butter on top while it’s warm and let it melt.
- Serve the cornbread slightly warm, either on its own or alongside your favorite meal. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes