Honey Jalapeno Cornbread
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup honey
- 1/4 cup unsalted butter melted
- 1 cup buttermilk
- 1/2 cup corn kernels fresh or frozen
- 2 jalapeno peppers seeded and finely chopped
- 1/2 cup shredded cheddar cheese optional
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan or a cast-iron skillet.
- In a large mixing bowl, combine the cornmeal, flour, baking powder, and salt. Stir until well mixed.
- In a separate bowl, whisk together the honey, melted butter, and buttermilk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the corn kernels, jalapeno peppers, and shredded cheddar cheese (if using). Stir until evenly distributed throughout the batter.
- Pour the batter into the greased baking pan or skillet, spreading it out evenly.
- Bake in the preheated oven for about 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the cornbread from the oven and let it cool for a few minutes before slicing and serving.
- Serve the honey jalapeno cornbread warm as a side dish with your favorite chili, soup, or barbecue dishes.
- The combination of sweet honey, spicy jalapenos, and savory cornbread makes for a delicious and unique flavor experience. Enjoy!
Here’s a delicious recipe for Honey Jalapeno Cornbread that’s perfect for any occasion. With a combination of sweet honey, spicy jalapenos, and savory cornbread, this dish is sure to impress your friends and family.
To start, preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan or a cast-iron skillet.
In a large mixing bowl, combine the cornmeal, flour, baking powder, and salt. Stir until well mixed.
In a separate bowl, whisk together the honey, melted butter, and buttermilk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the corn kernels, jalapeno peppers, and shredded cheddar cheese (if using). Stir until evenly distributed throughout the batter.
Pour the batter into the greased baking pan or skillet, spreading it out evenly.
Bake in the preheated oven for about 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cornbread from the oven and let it cool for a few minutes before slicing and serving.
Serve the honey jalapeno cornbread warm as a side dish with your favorite chili, soup, or barbecue dishes.
This recipe is easy to make and packed with flavor. The sweetness of the honey balances out the spiciness of the jalapenos, while the cornbread provides a satisfying texture. Give it a try and enjoy!