Spicy Jalapeño Honey Corn Bread

🕒 Prep: 10 min
🔥 Cook: 25 min
🍽 Serves: 8
★★★★★
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Spicy Jalapeño Honey Corn Bread is the perfect twist on a classic comfort food. It's got a delightful kick from the jalapeños and a touch of sweetness from the honey, making it ideal for those who like a bit of spice with their sweet.

Ingredients for Spicy Jalapeño Honey Corn Bread

Cornmeal gives the bread its classic texture and flavor, making it hearty and slightly crumbly. All-purpose flour balances out the cornmeal to create a lighter crumb. A touch of granulated sugar adds just enough sweetness to complement the honey. The baking powder ensures the bread rises beautifully, while a pinch of salt enhances all the flavors.

Whole milk brings moisture and richness, while unsalted butter adds a luscious texture. Honey not only sweetens but also enhances the cornmeal’s natural flavor. Eggs bind everything together, ensuring a perfect crumb.

Freshly diced jalapeños provide a lively kick, and corn kernels offer little bursts of sweetness. A sprinkle of shredded cheddar cheese melts into the bread, adding a savory depth. Finally, an extra drizzle of honey on top makes for a tantalizing finish.

Tips & Tricks

  • For less heat, remove the seeds from the jalapeños before dicing.
  • If fresh corn isn’t available, canned or frozen corn works just as well.
  • For a smoky flavor, consider using smoked cheddar instead of regular cheddar.

Serving Suggestions

This cornbread is fantastic served alongside a hot bowl of chili, a hearty stew, or as a side at your next barbecue. It also makes a great snack on its own with a pat of butter or extra honey.

Frequently Asked Questions

Can I make this cornbread gluten-free?
Yes, substitute the all-purpose flour with gluten-free flour. Ensure all other ingredients are gluten-free.
How can I store leftovers?
Wrap the cornbread in foil or place it in an airtight container. It will stay fresh at room temperature for up to 2 days or in the fridge for up to a week.
Can I use jalapeño slices instead of dicing them?
Yes, but dicing ensures more even distribution of heat throughout the bread.

Spicy Jalapeño Honey Corn Bread Recipe Walkthrough

First, preheat your oven to 400°F (200°C) and make sure to grease a 9-inch round cake pan. This will prevent the cornbread from sticking and make it easy to remove once baked.

In a large bowl, combine the dry ingredients: cornmeal, flour, sugar, baking powder, and salt. Stir them together until well mixed. In a separate bowl, whisk together the wet ingredients: milk, melted butter, honey, and eggs, until you have a smooth mixture.

Now, pour the wet mixture into the dry ingredients. Use a spatula to stir everything together gently. Don’t overmix; you want everything just combined. Fold in the diced jalapeños, corn kernels, and shredded cheddar cheese. This is where the magic happens—each ingredient adds its own character to the bread.

Transfer your batter into the prepared cake pan, spreading it out evenly with a spatula. Place it in the oven and bake for 20-25 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.

Once baked, let the cornbread cool slightly. Before serving, drizzle some extra honey on top for a touch of sweetness that pairs beautifully with the spicy jalapeños.

Why You'll Love This Recipe

  • A perfect balance of sweet and spicy flavors.
  • Quick to make with simple pantry ingredients.
  • Great for potlucks, barbecues, or as a side dish for soups and stews.
  • Customizable heat level to suit your taste.

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)

Step-by-step 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.

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