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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Let me tell you a story, kinda funny actually. Last summer, I tried growing jalapeños in my tiny apartment garden. I envisioned myself whipping up batches of salsa and adding a little zest to everything. Well, those jalapeños grew alright – they exploded! I had more jalapeños than I knew what to do with. After giving away bags of them to neighbors and friends, I had to get creative. That's how this Jalapeño Cornbread Quiche was born. I needed something… different. Something that could handle a serious amount of heat, but also be incredibly satisfying. Turns out, the spicy kick pairs perfectly with the sweetness of honey butter. Who knew!?
This isn't your grandma's quiche – unless your grandma happens to be a culinary rebel. Forget the soggy crusts and bland fillings. This quiche boasts a hearty cornbread base studded with fiery jalapeños. The creamy egg filling is infused with cheddar cheese and a hint of sweetness, creating a balanced flavor profile that will tantalize your taste buds. And then, there's the honey butter. Oh, the honey butter! A drizzle of this golden elixir transforms this quiche from savory to sublime, making it an unforgettable experience.
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Required Equipments
- Large Bowl
- Whisk
- 9-inch Pie Plate
- Measuring Cups
- Measuring Spoons
- Small Bowl
- Hand Mixer (optional)
Jalapeno Cornbread Quiche with Honey Butter: Frequently Asked Questions
Jalapeno Cornbread Quiche with Honey Butter
This Jalapeño Cornbread Quiche with Honey Butter is a savory-sweet masterpiece, blending the spicy kick of jalapeños with the comforting flavors of cornbread, all topped with a luscious honey butter. It's a delightful dish perfect for brunch, lunch, or even a light dinner!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Alright, let's get started! First, preheat your oven to 375°F (190°C). This is crucial to ensure that the cornbread base cooks evenly and the quiche sets properly. Don't skip this step!
- In a large bowl, whisk together the cornbread mix, flour, baking powder, sugar, and salt. Make sure there aren't any clumps. We're aiming for a smooth, even texture.
- In a separate bowl, combine the eggs, milk, melted butter, and sour cream. Whisk until well combined. This mixture is what will give our quiche that creamy, decadent texture.
- Gently fold the wet ingredients into the dry ingredients. Be careful not to overmix! Overmixing can lead to a tough cornbread. Just mix until everything is *just* combined.
- Stir in the diced jalapeños and shredded cheddar cheese. I like to use a mix of mild and sharp cheddar for a more complex flavor, but you do you!
- Grease a 9-inch pie plate or cast iron skillet. Pour the cornbread mixture into the prepared pan. Spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cornbread should be golden brown and slightly puffed up. Keep an eye on it, as oven temperatures can vary!
- While the quiche is baking, let's make the honey butter. In a small bowl, cream together the softened butter and honey until light and fluffy. A hand mixer works best for this, but you can also use a fork if you're feeling ambitious.
- Once the quiche is done, let it cool slightly before slicing. Drizzle generously with the honey butter. And there it is – a Jalapeño Cornbread Quiche that's sure to wow! I messed up the last time I made it. I completely forgot to add the jalapeños so don't be me, haha!
📝 Notes
- For a spicier kick, use serrano peppers instead of jalapeños.
- Add a pinch of cayenne pepper to the cornbread batter for extra heat.
- Serve warm with a dollop of sour cream or guacamole.
🍎 Nutrition
Calories: 320 kcal
Protein: 10 g
Fat: 20 g
Carbohydrates: 30 g
Fiber: 2 g
Calcium: 150 mg
