I’ve been making this cornbread for years, it’s a fail-safe recipe, yet I’ve always just used
ordinary honey to drizzle over. When I discovered St. Valentine Hot Honey this became a
game changer for this recipe, and I’m never going to use an inferior honey again.
Now it’s time to really spice up your cornbread.

Ingredients

300g Greek style yoghurt

100ml milk

100g unsalted butter

160g polenta

120g plain flour

1 ½ tsp baking powder

¼ tsp baking soda

½ tsp sea salt

2 Tbsp light brown sugar

2 Tbsp Saint Valentine – Lavender & Rosemary Hot Honey

1 egg, room temperature

50-60g sliced Jalapeños

Extra Saint Valentine, to drizzle

Method 
makes 1 large or 2 small
Mix the yoghurt and milk together and allow it to come up to room temperature
(about 10 minutes). Melt the butter and allow it to cool. Pre-heat your oven to 200°C.

In a large bowl, mix together polenta, flour, the baking powder, soda and salt. In a
seperate bowl whisk the cooled melted butter together with the sugar and honey.

Whisk the egg and stir through the dry ingredients, then fold in the yoghurt/milk.
Finally add the honey butter mix and fold until just combined.

Heat a large skillet, or two small ones, in the hot oven, for about 10 minutes, then
carefully swirl the remaining melted butter around to coat the surface, using a pastry
brush to coat the sides.

Pour the cornbread batter into the skillet/s, spreading it out and levelling it around,
then scatter the jalapeño slices on top. Place in the middle of the oven and bake for
20-25 minutes or until golden brown on top and a skewer comes out clean.

Once removed from the oven immediately drizzle over some St. Valentine –
Lavender & Rosemary Hot Honey and allow to seep in for 5 minutes. Best served
warm, but also just as delicious cold the next day.

Recipe by Kylee Newton, The Modern Preserver