Hatch Chile Jack Cornbread with Cinnamon Honey Butter

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Serves 12

Cornbread Ingredients:
8oz Sierra Jack Hatch Chile
1 cup fine yellow cornmeal
¾ cup all-purpose flour
2 tablespoons baking powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups whole milk
1/3 cup vegetable oil
2 large eggs

Cinnamon Honey Butter Ingredients:
8oz Graziers Vat Cultured Euro-Style Unsalted Butter
3 tablespoons honey
2 tablespoons cinnamon powder

Cinnamon Honey Butter Preparation
Soften the butter on the counter for 1 hour.
Whip the butter in a large glass bowl with a hand held mixer.
Add the honey and cinnamon and blend for 2 minutes until smooth.

Cornbread Preparation

Preheat oven to 350 degrees Fahrenheit.
In a large bowl whisk the milk, eggs, and oil.
Whisk the dry ingredients together in a separate bowl.
Pour the liquid mixture into dry ingredients and whisk until smooth.
Grease a nonstick 9×13 baking dish with cooking spray.
Scrape the batter into the baking dish with a rubber spatula.
Cut the cheese into ½ ounce cubes and poke into the batter.
Bake at 350 degrees for 35 minutes.

Let the cornbread slightly cool for 5 minutes.
Spread the honey butter onto the warm cornbread to melt and serve.

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