Candied Jalapeño Cornbread Blondies
These bold, buttery blondies balance sweet corn, brown sugar, and chewy edges with fiery candied jalapeños and a touch of grit from cornmeal.
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Cooking tools:
- Saucepan
- Stove
- Slotted spoon
- Cooling rack
- Baking pan
- Parchment paper
- Oven
- Whisk
- Mixing bowl
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 1 C Sliced Fresh Jalapeños (about 4–5 peppers)
- ½ C Sugar
- ½ C Water
- 1 T Apple Cider Vinegar
- Pinch of Salt
- ½ C (1 stick) Unsalted Butter, melted
- ¾ C Light Brown Sugar, packed
- 2 Large Egg
- 1 tsp Vanilla Extract
- ½ C All-Purpose Flour
- ¼ C Yellow Cornmeal
- ½ tsp Baking Powder
- ¼ tsp Salt
- ½ C Corn Kernels, fresh
- ⅓ C Candied Jalapeños, chopped (plus more for topping)
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