This is a light, fluffy, moist and beautiful cornbread topped with a jalapeno glaze, just like the restaurant uses.
Honey Butter (if using)
Jalapeno Honey Glaze (if using)
For the cornbread:
Preheat oven to 400 degrees F. Grease a 9 x 9 or an 8 x 8 pan with butter or spray.
In a medium-sized bowl, mix together the flour, cake mix, cornmeal, baking powder, and salt.
In a small bowl, add the egg and brown sugar and beat, then add buttermilk, oil, and mayonnaise and mix to blend together.
Pour the wet ingredients into dry mixture and lightly blend together… do not over mix …blend just enough until the dry ingredients are wet.
Pour into greased cake pan and then bake for 20 to 25 minutes until top is lightly golden brown and the center is somewhat firm. A knife, when inserted, should come out clean.
Serve warm with Honey Butter or Jalapeno Honey Glaze
* If you can’t find Jiffy Yellow Cake Mix…use the cheapest possible… they seem to work better for cornbread!
For the Honey Butter:
Whip somewhat soft room temperature butter with honey. Immediately after removing from oven brush the top with Honey Butter and serve the rest with the cornbread.
For the Jalapeno Honey Glaze:
Heat butter in a small saucepan until melted. Stir in the peppers and bring to a simmer. Add cayenne and honey and cook for about five minutes, stirring now and then, until peppers are softened but still retain a bright color.
Remove from heat and brush over the warm cornbread. A few minutes later, repeat. Serve any remainder along with the cornbread.
This recipe works fine in an 8×8″ pan.