Honey Jalapeño Corn Bread

A delightful twist on traditional corn bread, this Honey Jalapeño Corn Bread combines sweet and spicy flavors, making it a perfect side dish for summer barbecues or cozy winter dinners.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 8

Ingredients

1 cup cornmeal

1 cup all-purpose flour

1/4 cup honey

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup buttermilk

2 large eggs

1/4 cup melted butter

1/4 cup diced jalapeños

1/2 cup corn kernels

1/4 cup shredded cheddar cheese

Instructions

1. Preheat oven to 400°F and grease a 9-inch round cake pan.

2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

3. In another bowl, mix buttermilk, eggs, honey, and melted butter until well combined.

4. Pour wet ingredients into dry ingredients and stir until just combined.

5. Fold in diced jalapeños, corn kernels, and shredded cheddar cheese.

6. Pour batter into prepared pan and smooth the top.

7. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

8. Let cool for 10 minutes before slicing and serving.

Storage

Store leftover corn bread in an airtight container at room temperature for up to 3 days.

Reheating

Reheat slices in a microwave for 20-30 seconds or in a preheated oven at 350°F for 5-10 minutes for a crispy edge.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.