Ingredients
Cooking spray
1 c. all-purpose flour
1 c. fine yellow cornmeal
1/3 c. granulated sugar
1 tbsp. baking powder
1 tsp. kosher salt
1 large egg
1/2 c. buttermilk
1/2 c. milk
1/3 c. unsalted butter, melted
2 tbsp. honey
1 tbsp. fresh rosemary, chopped
1 1/4 c. frozen Birds Eye® Steamfresh® Super Sweet Corn, divided
1 1/2 jalapeños, 1 chopped, 1/2 sliced, divided
Preparation
Step 1Preheat oven to 400º. Spray a 9"-x-9" cake pan with cooking spray. Line pan with parchment, then spray parchment.Step 2In a large bowl, whisk flour, cornmeal, granulated sugar, baking powder, and salt. In a medium bowl, whisk egg, buttermilk, milk, butter, and honey until smooth. Stir egg mixture into dry ingredients until just combined, then fold in rosemary, 1 cup frozen Birds Eye® Steamfresh® Super Sweet Corn, and chopped jalapeños. Pour into prepared pan and top with sliced jalapeño and remaining 1/4 cup frozen corn.Step 3Bake cornbread until top is golden brown and a tester inserted into the center comes out clean, about 25 minutes.
