Spicy Jalapeño Honey Cornbread

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 8
★★★★★
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Spicy Jalapeño Honey Cornbread is the perfect blend of sweet and spicy, adding a delightful twist to the traditional comfort food. Whether you're hosting a barbecue or just want a flavorful side, this cornbread is sure to impress!

Ingredients for Spicy Jalapeño Honey Cornbread

The magic starts with cornmeal, giving the bread its classic texture and flavor. All-purpose flour helps keep it light and fluffy. A touch of sugar enhances the natural sweetness, while baking powder gives it the perfect rise. A pinch of salt balances the flavors.

Buttermilk is the secret to keeping the cornbread moist and tender, while eggs provide structure. Butter, melted and mixed in, adds richness, and honey gives a sweet, floral note. The diced jalapeños bring just the right amount of heat, and corn kernels add a sweet, juicy pop.

Tips & Tricks

  • Use fresh jalapeños for the best flavor. Seed them if you prefer milder heat.
  • If you don’t have buttermilk, you can make a quick substitute with milk and vinegar or lemon juice.
  • Allow the cornbread to cool in the pan for about 10 minutes to make cutting it easier.

Serving Suggestions

This cornbread shines when served warm alongside grilled meats or hearty chili. Try it with a dollop of butter or drizzle of extra honey for added sweetness. It also pairs beautifully with a fresh salad or a bowl of soup.

Frequently Asked Questions

Can I make this recipe gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend.
How can I store leftovers?
Store any leftover cornbread in an airtight container at room temperature for up to 3 days.

Spicy Jalapeño Honey Cornbread Recipe Walkthrough

First, preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish. This ensures your cornbread doesn’t stick and bakes evenly.

In a large bowl, whisk together the dry ingredients: cornmeal, flour, sugar, baking powder, and salt. You want everything well combined to ensure even flavor throughout.

In a separate bowl, beat together the buttermilk, eggs, melted butter, and honey. Make sure your butter is cooled slightly so it doesn’t cook the eggs. Mix until smooth.

Pour the wet ingredients into the dry ingredients. Stir until just combined — overmixing can make the bread tough. It’s okay if the batter is a little lumpy.

Gently fold in the diced jalapeños and corn kernels. This ensures they are evenly distributed in every bite without deflating the batter.

Pour the batter into your prepared baking dish and smooth the top with a spatula. This helps it bake more uniformly.

Bake for 25-30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let it cool a bit before serving to avoid crumbling.

Why You'll Love This Recipe

  • Perfect balance of sweet honey and spicy jalapeños.
  • Moist and tender crumb thanks to the buttermilk and butter.
  • Quick and easy to prepare, making it ideal for busy weeknights.
  • A versatile side that pairs well with a variety of dishes.

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

Step-by-step 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.

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