Jalapeño Honey Cornbread Recipe
Food Recipes | Appetizers | Christmas | Sides | Thanksgiving
This Jalapeño Honey Cornbread recipe brings a little heat to the sweet in this otherwise traditional-style cornbread, but not enough to overpower this any-time side and snack.
PREP TIME
15 mins
COOK TIME
45 mins
SERVINGS
16
Ingredients
- 1 1/2 cup flour
- 1 cup + 2 Tbsp cornmeal
- 3/4 tsp salt
- 3/4 tsp baking soda
- 1 Tbsp baking powder
- 3/4 cup butter (1 1/2 sticks)
- 1/4 cup + 2 Tbsp vegetable oil
- 1 1/2 cup granulated sugar
- 1/3 cup + 3 Tbsp honey
- 3 large eggs
- 1 3/4 cup + 2 Tbsp buttermilk
- 2 jalapeños, seeded & diced
- Mike’s Hot Honey, for topping
COOKING INSTRUCTIONS:
Jalapeño Honey Cornbread
- Preheat oven to 375 degrees. Place 12-inch cast iron skillet in the oven while it preheats.
- In a small mixing bowl, combine flour, cornmeal, salt, baking soda and baking powder. Set aside.
- Take a tablespoon of your butter and set aside for greasing skillet later.
- Melt the remaining butter in a large bowl in the microwave.
- Add oil, sugar, and honey to melted butter. Stir until combined.
- Add eggs and buttermilk to wet ingredients and whisk until fully incorporated. Stir in jalapeños.
- Stir dry ingredients into wet ingredients while being careful not to over-mix. A few lumps in batter are OK.
- Remove skillet from oven. Grease bottom and sides of skillet with the butter you set aside—a silicone brush works nicely.
- Pour batter into hot skillet. Place skillet back in oven and bake at 375º for 28-32 minutes. The cornbread is done when top begins to turn golden brown, edges begin to pull away from pan, and the center is set. Test by inserting a toothpick. If toothpick comes out clean, cornbread is done.
- Remove from oven and let cool for 5-10 minutes before slicing and serving. This is best served right away so the edges are nice and crispy! Top with hot honey if desired.
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