Ingredients
b
½ cup butter, more for topping
h
½ cup honey
o
2 (8.5 oz) boxes of jiffy
b
1 tbsp brown sugar
e
2 eggs
c
⅓ cup creamed corn
s
⅓ cup sour cream
s
¾ cup sharp cheddar cheese, freshly and finely grated
b
½ cup buttermilk
j
4 - 5 jalapeños, thinly sliced\
Directions
1
Preheat the oven to 400°F. Line the bottom and sides of a springform pan with parchment paper and lightly grease.
2
Arrange the sliced jalapeños in an even, decorative layer on the bottom of the prepared pan, starting at the outer edge and working inward.
3
Prepare the honey butter glaze: In a small saucepan set over low to medium heat, combine the butter and honey. Cook, stirring constantly, until fully melted and emulsified, about 3–5 minutes. Remove from heat and set aside.
4
In a medium mixing bowl, whisk together the Jiffy cornbread mix packets and brown sugar. Add the eggs, creamed corn, sour cream, shredded sharp cheddar, and milk. Stir until just combined; the batter may remain slightly lumpy.
5
Pour the honey butter glaze evenly over the arranged jalapeños. Spoon the cornbread batter over the glaze, then gently spread into an even layer using a greased spatula.
6
Transfer to the oven and bake for approximately 25 minutes, or until the cornbread is set and lightly golden.
7
Remove from the oven and allow to rest for 15 minutes. Release and remove the outer ring of the springform pan. Carefully invert the cornbread onto a cutting board, remove the pan base and parchment paper.
8
Finish with an additional drizzle of honey butter and a sprinkle of flaky salt before serving.
