It's Cornbread Season Ya'll!
There's nothing better than a warm slice of cornbread on a crisp Fall evening. It's the perfect side for any autumnal dish or a great snack on its own! Here are a few tricks we use to take our cornbread game to the next level.
We keep it simple and use a box mix (because why mess with a good thing), but stir in a can of creamed corn, and fresh, diced jalapeños (totally optional, but great if you want a spicy twist), then bake. We also recommend cooking slightly less than the box directions suggest for the perfect texture.
Parenting Tip: Many kids don't like spicy foods, so if you're serving children, we recommend leaving the jalapeños out of your batter and instead, offering a drizzle of our Fermented Jalapeño Honey Sauce on top for anyone looking for some heat.
Tag us in any (and all!) of your fermented honey escapades @anyasapothekere.
Fermented Jalapeño Honey ButterBy: Anya's Apothekere
4 stars based on 15 reviews
Prep time: 5
Cook time: 0
Yield: 16 servings
1 Stick of Butter (salted or unsalted, whatever your preference)
2-3 Tbsp. Fermented Jalapeño Honey Sauce