Rosemary-Jalapeño Cornbread
By Micah Morton

Yields:
6 - 10 serving(s)
Prep Time:
10 mins
Total Time:
35 mins
It may be a side dish, but loaded with Birds Eye® Steamfresh® Super Sweet Corn, spicy jalapeños, and aromatic rosemary, this cornbread is a total scene-stealer. With perfectly balanced flavors and a buttery, tender interior, it's the perfect accompaniment to chilis, soups, and big holiday spreads. Enjoy it with lots of softened butter and a sprinkle of flaky sea salt.
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Ingredients
Cooking spray
- 1 cup
all-purpose flour
- 1 cup
fine yellow cornmeal
- 1/3 cup
granulated sugar
- 1 Tbsp.
baking powder
- 1 tsp.
kosher salt
- 1
large egg
- 1/2 cup
buttermilk
- 1/2 cup
milk
- 1/3 cup
unsalted butter, melted
- 2 Tbsp.
honey
- 1 Tbsp.
fresh rosemary, chopped
- 1 1/4 cups
frozen Birds Eye® Steamfresh® Super Sweet Corn, divided
- 1 1/2
jalapeños, 1 chopped, 1/2 sliced, divided
Directions
- Step 1Preheat oven to 400º. Spray a 9"-x-9" cake pan with cooking spray. Line pan with parchment, then spray parchment.
- Step 2In 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.
- Step 3Bake cornbread until top is golden brown and a tester inserted into the center comes out clean, about 25 minutes.
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