Spicy Jalapeño Honey Corn Bread

A unique twist on classic cornbread, this spicy jalapeño honey version offers a delightful balance of heat and sweetness, perfect for elevating your side dish game.

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

Ingredients

1 cup cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup whole milk

1/4 cup unsalted butter, melted

2 tablespoons honey

2 large eggs

1/2 cup diced fresh jalapeños

1/2 cup corn kernels

1/4 cup shredded cheddar cheese

1 tablespoon honey (for drizzling)

Instructions

1. Preheat the oven to 400°F (200°C) and grease a 9-inch round cake pan.

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

3. In another bowl, whisk together the milk, melted butter, honey, and eggs.

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

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

6. Pour the batter into the prepared cake pan, spreading evenly.

7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

8. Let cool slightly before drizzling with additional honey and serving.

Storage

Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Reheating

To reheat, warm slices in a preheated oven at 350°F (175°C) for 5-7 minutes, or microwave on a microwave-safe plate 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.