Cheddar Jalapeno Cornbread

This is some PRIMO Cornbread. Make this super easy, and super shareable cornbread and be the fan favourite. I baked it in a bundt pan I got for 50 cents at an antique store years ago, but you could always bake it in muffin tins if you prefer and adjust the baking time. The flour blend is 50/50 Kamut and Cornmeal. If you can’t find Kamut, or simply don’t want to..swap in All Purpose and it’ll work out just great. I like to use Kamut in corn-related baked goods because it has a complimentary natural sweetness that just works so well. 

Ingredients
117g Kamut Flour
117g Cornmeal
11g Baking Powder
62g Brown Sugar
6g Salt
80g Milk
81g Yogurt
2 eggs
82g Vegetable Oil
74g Frozen Corn
90g Cheddar Cheese, Cubed
1/2 Jalapeno, finely diced

Jalapeno Honey
90g Honey
1/2 Jalapeno, thinly sliced

Method

Whisk together the Kamut Flour, Cornmeal, Baking Powder, Sugar, and Salt. Add in the Cubed Cheddar, Jalapeno, and Corn Kernals, and toss together.
Whisk together the Milk, Yogurt, Eggs and Oil.
Add the wet ingredients to the dry ingredients and mix  with a spatula just until there are no dry spots remaining. Pour batter in to a well greased 8” bundt pan.
Bake at 375F for 30 minutes, or until just golden around the edges and is beginning to pull away from the pan. You’ll know that the cornbread is fully baked when you give the top a gentle push and it completely springs back. Let cool on a cooling rack for 10 minutes before unmolding onto a plate. Drizzle with Jalapeno Honey while still warm. Enjoy!

Jalapeno Honey:
Gently heat together in a small saucepan to infuse the jalapeno into the honey. Be careful not to bring to a boil and simmer, or the honey will caramelize. It will be delicious, but a much different flavour profile!