Spicy Jalapeño Honey Cornbread

This Spicy Jalapeño Honey Cornbread is a delightful twist on the classic, adding a touch of heat and sweetness, making it perfect for any gathering or meal.

Prep time: 15 minutes
Cook time: 30 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 buttermilk

2 eggs

1/4 cup unsalted butter, melted

2 tablespoons honey

1/2 cup diced jalapeños

1/2 cup corn kernels

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish.

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

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

4. Stir the wet ingredients into the dry ingredients until just combined.

5. Gently fold in the diced jalapeños and corn kernels.

6. Pour the batter into the prepared baking dish and smooth the top.

7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow to cool slightly before serving.

Storage

Store the cornbread in an airtight container at room temperature for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through.

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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.