This honey jalapeno cornbread recipe is light and delicious, with just a bit of sweet heat.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Servings: 12
Ingredients
⅔cupunsalted buttersoftened
⅓cupgranulated sugar
1¾cupcornmeal
1½cupsall-purpose flour
4½teaspoonbaking powder
3/4teaspoonsalt
⅓cuphoney
3eggs
1⅔cupsbuttermilk
2-3large jalapeno peppersuse more or less depending on your tastes
Instructions
Preheat oven to 400° and spray a 9 x 9 inch baking dish with cooking spray. Or line the bottom of the dish with parchment paper with 3" extensions on end for lifting out the baked cornbread.
Dice the jalapenos and cut them into slices. Jalapenos can make your hands burn, so try to avoid touching the membranes or seeds. Either wear gloves when dicing or wash your hands very well with soap and hot water afterward.
2-3 large jalapeno peppers
Beat butter and granulated sugar together in a large bowl until smooth. If the butter is not softened, you will need to use a mixer for this step. But don't use a mixer for the next few steps. Everything but the butter should be stirred in by hand.
⅔ cup unsalted butter, ⅓ cup granulated sugar
Combine cornmeal, flour, baking powder, and salt in a separate bowl.
1¾ cup cornmeal, 1½ cups all-purpose flour, 4½ teaspoon baking powder, 3/4 teaspoon salt
In a third bowl, stir together buttermilk, honey, and eggs.
⅓ cup honey, 1⅔ cups buttermilk, 3 eggs
Add ½ of the milk mixture, then ½ of the dry mixture into the sugar/butter mixture, whisking after each addition. Repeat with the rest of the ingredients.
Stir the jalapeno slice into the batter. Spread mixture evenly into the prepared baking dish.
Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted in the middle comes out clean. Let cool on a wire rack for about 20 minutes before slicing.
Notes
You can also bake in muffin cups. Fill these about 3/4 of the way full and cook for 15 minutes.
You can use an electric mixer to combine the butter and sugar, but don't use a mixer for the rest of the recipe.
Be careful not to overbake the cornbread.
Add more or fewer jalapenos, depending on how spicy you like your cornbread.