Ingredients:

  • 1.5 cups yellow cornmeal
  • 1 cup white whole wheat flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp sea salt
  • 1 cup low-fat buttermilk
  • 0.5 cup plain Greek yogurt
  • 2 large eggs
  • 3 tbsp honey
  • 2 tbsp unsalted butter, melted
  • 1 tsp unsalted butter
  • 14.75 oz canned creamed corn
  • 1.5 cups sharp cheddar cheese, shredded
  • 50 g fresh jalapeños, de seeded and diced
  • 1 fresh jalapeño, sliced into rounds

Instructions:

  1. Preheat your oven. Set it to 400°F (200°C) and place your empty baking pan inside for the last 5 minutes of preheating.
  2. Whisk the dry ingredients. In a large bowl, combine the 1.5 cups yellow cornmeal, 1 cup flour, baking powder, baking soda, and sea salt.
  3. Mix the wet components. In a separate bowl, whisk together the buttermilk, Greek yogurt, 2 eggs, honey, and 2 tbsp melted butter.
  4. Combine the mixtures. Pour the wet ingredients into the dry bowl. Stir gently until just combined and no large flour streaks remain.
  5. Fold in the stars. Gently stir in the 14.75 oz creamed corn, 1.5 cups shredded cheddar, and the 50g of diced jalapeños.
  6. Prep the hot pan. Carefully remove the hot pan from the oven. Drop in the remaining 1 tsp of butter and swirl it until it sizzles and coats the bottom.
  7. Transfer the batter. Pour the mixture into the hot pan. Smooth the top with your spatula.
  8. Add the garnish. Press the jalapeño rounds into the surface of the batter in a decorative pattern.
  9. Bake the bread. Place the pan in the center rack and bake for 25 minutes until the edges are deep golden and a toothpick comes out clean.
  10. Rest before slicing. Let the pan sit on a wire rack for at least 10 minutes.