The Best Cornbread Ever

During our recent NYE trip up to the Bay, we made a last-minute decision to go to Town Hall for dinner, where we had the most deliciously addicting jalepeno cornbread, baked in a corn ear-shaped iron skillet. The bread was sweet, fluffy and moist (almost cake-like) - a far cry from the dense, drier cornbreads we normally find in restaurants.

I was super excited to see the cornbread recipe in the Town Hall cookbook, Cooking My Way Back Home by Mitchell Rosenthal. My friend Cathy even bought me the corn ear cast iron baking pan so I can re-create the recipe at home. I am happy to report that the recipe turned out great - just as yummy as we remembered. In fact, Ray even ventured to say this recipe beats out his current favorite cornbread maker, Marie Calendars. The cast iron pan only fit 5 so I baked the rest in my bouchon molds for a prettier presentation. This is now our favorite cornbread recipe and we will definitely be making this again soon!

Jalepeno Cornbread with Honey Butter
from Cooking My Way Back Home

Ingredients
1 1/2 cup flour
2/3 cup sugar
1/2 cup cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 1/4 cups whole milk
2 large eggs
1/3 cup canola oil
4 tablespoons unsalted butter, melted
3 jalepeno chiles
5 tablespoons butter, melted mixed with 2 tbsp honey 

Directions
Preheat oven to 350 degrees. Grease 12-standard muffin tins with butter or line with cupcake liners. 

In a large bowl, mix the flour, sugar, corn meal, salt and baking powder together. In a separate bowl, whisk the whole milk, eggs, oil and butter until well blended. Add the wet ingredients to the dry ingredients and mix well to combine. Fold in chiles.

 
Distribute the batter evenly into the muffin tins and bake for 20 minutes until golden brown and an inserted toothpick comes out dry. Immediately brush with the honey-butter mixture. Serve hot.