Name: Rosemary-Jalapeño Cornbread
Prep time: 10 min
Total time: 35 min
Yield: 6 - 10 serving(s)
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

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.

Rosemary-Jalapeño Cornbread

Ingredients

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