Honey Jalapeño Cornbread

A delicious twist on traditional cornbread, our Honey Jalapeño Cornbread combines the sweetness of honey with a hint of spice from jalapeños, perfect for adding zest to any meal. This cornbread recipe is easy to prepare and ideal for BBQs or as a flavorful side dish.

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 8

Ingredients

1 cup all-purpose flour

1 cup cornmeal

1/4 cup granulated sugar

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup buttermilk

1/4 cup unsalted butter, melted

2 large eggs

1/4 cup honey

2 jalapeños, seeded and finely chopped

1/2 cup corn kernels

1/4 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 400°F (200°C) and grease a 9-inch round or square baking pan.

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

3. In a separate bowl, combine the buttermilk, melted butter, eggs, and honey. Mix well.

4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

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

6. Pour the batter into the prepared baking pan and spread it evenly.

7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

8. Allow the cornbread to cool slightly before serving warm.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Reheating

To reheat, wrap the cornbread in aluminum foil and warm in a preheated oven at 350°F (175°C) for 10-15 minutes, or microwave individual pieces for 20-30 seconds.

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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.