Honey Jalapeño Corn Bread

50 minutes
Amount of Servings
8-10 servings

½ cup unsalted butter, melted

1 (15-ounce) can of sweet corn kernels, drained

1 cup FAGE Sour Cream

2 large eggs

1/3 cup granulated sugar

1/3 cup honey

2 cups cheddar cheese, grated, divided

2 small jalapenos, seeded and thinly sliced

1 cup cornmeal

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

  1. Preheat oven to 350 degrees Fahrenheit. Grease a 10-inch cast iron or pie plate and set aside.
  2. In a large bowl, mix butter, corn, sour cream, eggs, sugar, and honey until well combined.
  3. Fold in 1 ¾ cups of cheese, jalapenos, cornmeal, flour, baking soda, and baking powder.
  4. Pour the mixture into the cast iron and top with the remaining ¼ cup of cheese.
  5. Bake for 35-40 minutes or until a toothpick inserted into the middle of the bread comes out clean. Let it cool for about 5-10 minutes before serving.
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