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Spooky Cheddar & Jalapeno Skull Cornbread
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Ingredients:
| 1 Tbsp Unsalted Butter |
| 1 Tbsp Honey |
| 1 1/4 Cups Cornmeal |
| 1/2 Tsp Salt |
| 3/4 Tsp Baking Powder |
| 1/4 Tsp Baking Soda |
| 1/2 Cup Sour Cream |
| 1/4 Cup + 2 Tbsp Buttermilk |
| 1 Large Egg |
| 1/2 Cup Shredded Cheddar Cheese |
| 1/2 Cup Corn, thawed if frozen, drained if from a can |
| 1 Tbsp Fresh Chives, finely chopped |
| 1/2 Jalapeno, finely diced |
Directions:
- Preheat oven to 375 degrees F. Spray a Nordic Ware Haunted Skull Cakelet Pan liberally with baking spray and set aside.
- Combine the cornmeal, salt, baking powder, and baking soda in a bowl. Set aside.
- Add the butter and honey to a microwave safe bowl and microwave for 30 seconds. Stir to combine and set aside to cool slightly.
- Whisk the sour cream, buttermilk, and egg together. Once the honey/butter mixture is cool, add to the bowl and whisk to combine. Pour into the dry ingredients and stir until completely combined.
- Add the corn, shredded cheese, chives, and jalapeno. Stir to combine.
- Spoon into the skull cavities, filling eat cavity evenly. Bake for 20-25 minutes. A toothpick inserted in the center should come out with a few crumbs but mostly clean. Let cool for a few minutes then remove from the pan and place on a serving platter.
- Serve immediately, while still warm, with chili or soup. Enjoy!
- MAKES 6 CORNBREADS
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