Honey Jalapeno Cornbread

cornbread sliced up and placed on a cooling rack

Honey Jalapeno Cornbread is an easy and delicious sweet and spicy jalapeno cornbread. This honey cornbread is so easy and delicious to serve next to your main dish.

Course Bread

Cuisine American

Keyword cornbread, cornbread recipe, cornbread with honey, easy cornbread recipe, honey cornbread, honey jalapeno, honey jalapeno cornbread, jalapeno cornbread, jalapeno cornbread recipe, jalapeno honey

Prep Time 10

Additional Time 20

Total Time 30

Servings x9 pan

Calories 296kcal

Author Kelsey

Ingredients

Supplies

9 x9 Pan
Mixing Bowl

Ingredients for Jalapeno Cornbread

2/3 cup butter unsalted, softened
1 3/4 cup cornmeal
1/3 cup granulated sugar
1 1/2 cup all purpose flour
4 1/2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup honey
3 large eggs room temperature
1 2/3 cup buttermilk
3/4 cup jalapenos diced up, can use pickled or fresh

Instructions

Start by preheating your oven to 400 degrees. Then grease a 9x9 pan and line the bottom with parchment paper that hangs over.
In a bowl beat your granulated sugar and softened butter together. Once mixed set aside.
In another bowl add your cornmeal, flour, baking powder and salt. Whisk until combined.
Then in a 3rd bowl add your buttermilk, eggs, and honey and whisk.
Now add part of the wet ingreidents in with the butter, and 1/2 the dry mixture. Mix, and then finish adding in the rest of the wet and dry ingredients.
Once mixed, fold in your jalapenos, and pour into the prepared pan.
Bake for 20-25 minutes or until the cornbread is fully cooked.
Place the jalapeno cornbread on a cooling rack to allow to cool for 10 minutes.
Remove from the pan, and then slice and serve. Drizzle the honey jalapeno cornbread with honey, hot honey, or even a slab of butter.

Notes

You can use fresh jalapenos or pickled from a jar. If you want a milder flavor to remove the seeds from the jalapenos.

If you do not have buttermilk add your milk into a container and then add 1 1/2 tablespoons of white distilled vinegar, and stir, and let sit 5 minutes. It will curdle the mixture making it homemade buttermilk.

You can bake this cornbread in a 9x13 pan. It will bake a lot faster and be thinner.

Store any leftover cornbread in a container or airtight bag on the counter or in the fridge.

Feel free to freeze your cornbread for up to 3 months in the freezer.

Nutrition