Honey Jalapeño Cornbread

🕒 Prep: 10 min
🔥 Cook: 25 min
🍽 Serves: 8
★★★★★
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If you're looking for a cornbread with a twist, this Honey Jalapeño Cornbread is your answer. With a touch of sweetness and a hint of heat, it's perfect for spicing up any meal. Let's dive into this flavorful dish that's both comforting and exciting.

Ingredients for Honey Jalapeño Cornbread

All-purpose flour provides structure to the cornbread, while cornmeal gives it that classic cornbread texture and flavor. The touch of granulated sugar balances the spice from the jalapeños. We use baking powder and baking soda to ensure a nice rise and fluffy texture. A pinch of salt enhances all the flavors.

Buttermilk adds a tangy moisture that keeps the bread from drying out. The richness of unsalted butter, combined with eggs, provides a tender crumb. Honey sweetens the bread naturally while adding depth. The star of the show, jalapeños, gives the bread a mild heat. Corn kernels add bursts of sweetness and texture, while shredded cheddar cheese melts into pockets of gooey deliciousness.

Tips & Tricks

  • Use fresh jalapeños for the best flavor and heat profile.
  • Room temperature ingredients mix more evenly, so let your eggs and buttermilk sit out for a bit before starting.
  • If you like more spice, leave some jalapeño seeds in.
  • Try using a cast-iron skillet for a crispy edge.

Serving Suggestions

This cornbread is a fantastic accompaniment to chili or barbecue dishes. For a brunch twist, serve it alongside scrambled eggs and bacon. If you're feeling adventurous, drizzle a bit more honey on top or pair it with a tangy yogurt dip.

Frequently Asked Questions

Can I use canned corn instead of fresh?
Yes, just make sure to drain it well to avoid excess moisture in the batter.
How do I store leftovers?
Wrap the cornbread in foil or store it in an airtight container. It keeps well at room temperature for a couple of days or in the fridge for up to a week.
Can I freeze this cornbread?
Absolutely! Wrap it tightly in plastic wrap and then foil before freezing. It can be frozen for up to three months.

Honey Jalapeño Cornbread Recipe Walkthrough

First, preheat your oven to 400°F (200°C) and grease a 9-inch round or square baking pan. This ensures the cornbread doesn't stick and bakes evenly.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. This dry mix is your base, setting the stage for a well-balanced cornbread.

Next, in a separate bowl, combine buttermilk, melted butter, eggs, and honey. Mix until smooth. This wet mixture will bring moisture and richness to your dry ingredients.

Pour the wet ingredients into the dry ones, stirring gently until just combined. Over-mixing can lead to tough cornbread, so a light hand is key here.

Fold in the jalapeños, corn kernels, and cheddar cheese. These last additions bring texture and flavor, making each bite interesting.

Spread the batter evenly in your prepared pan. This ensures even baking and a consistent texture throughout.

Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. This is your cue that the cornbread is perfectly baked.

Let it cool slightly before serving warm. This rest time helps the flavors meld and the texture settle.

Why You'll Love This Recipe

  • Sweet and spicy combo: The honey and jalapeños create a delightful contrast.
  • Quick and easy: Ready in under 30 minutes.
  • Versatile side dish: Pairs well with a variety of meals.
  • Moist and flavorful: Thanks to buttermilk and cheddar cheese.

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

Step-by-step 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.

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