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Grilled Cornbread with Jalapeno Honey Butter

Featured in the Honolulu Star-Advertiser on June 13, 2018.

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Ingredients:

Grilled Cornbread with Jalapeno Honey Butter

Grilled Cornbread:

  • Non-stick cooking spray
  • 2 cups prepared biscuit mix
  • 5 tablespoons corn meal
  • 3/4 cup sugar
  • 1/2 teaspoon baking soda
  • 2 beaten eggs
  • 1 cup milk
  • 1 cup (2 sticks) melted butter

Jalapeno Honey Butter:

  • 1 small jalapeno, seeded and minced
  • 1/2 cup (1 stick) salted butter, softened
  • 2 tablespoons honey

Directions:

  1. Heat oven to 350°F.
  2. Coat 9-by-13-inch baking with non-stick cooking spray.
  3. In a large bowl, blend all cornbread ingredients together.
  4. Do not over mix.
  5. Pour ingredients into baking pan.
  6. Bake for 20-25 minutes.
  7. Set on side to cool.
  8. Slice prepared cornbread into squares and split each square horizontally.
  9. Set aside.
  10. In a medium bowl, beat jalapeno honey butter ingredients until butter is creamy.
  11. Spread butter on each side of cornbread.
  12. Heat outdoor grill on medium high heat.
  13. Grill cornbread about 3 minutes on each side or until cornbread is crispy and has grill-marks.
  14. Serve immediately.

Serves 18.

Approximate Nutrient Analysis per serving:
250 calories, 18 g fat, 10 g saturated fat, 65 mg cholesterol, 300 mg sodium, 22 g carbohydrate, 0 g fiber, 11 g sugar, 3 g protein

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