Savory baking
Hot Honey Jalapeño Kefir Cornbread
Tender kefir cornbread balances sweet honey with fresh jalapeño heat. Serve it warm beside chili, grilled meat, soup, or a big salad.
Time10 minutes prep, 22 to 26 minutes baking
Makes9 squares
Make it
Method
- Heat the oven to 200°C. Grease a 23 cm square pan.
- Whisk the cornmeal mix and baking soda in a large bowl.
- Whisk the eggs, kefir, hot honey, and cooled butter in another bowl.
- Fold wet into dry with the jalapeño just until no dry pockets remain.
- Bake for 22 to 26 minutes, until golden and a skewer has no wet batter. Rest 10 minutes before cutting.
Why these flavors work
Kefir and baking soda make the crumb soft and light. Honey rounds off the jalapeño heat without turning the bread into cake.
Store it
Cool completely, cover, and use within 2 days, or freeze individual squares.
A substitution that works
Use ordinary honey and a pinch of chili flakes, or remove the jalapeño seeds for less heat.
If the texture is wrong
A crumbly slice needs a little more cooling time. A gummy center needs several more minutes in the oven.