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- 1 cup cornmeal - 1 cup all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup buttermilk - 1/4 cup honey - 2 large eggs - 1/4 cup unsalted butter, melted - 1-2 fresh jalapeños, finely chopped (seeds removed for less heat) - 1/2 cup shredded cheddar cheese (optional) When measuring, be precise for best results. You can swap all-purpose flour with gluten-free flour. If you want less sugar, try using only 2 tablespoons. For a richer flavor, substitute buttermilk with whole milk or yogurt mixed with a bit of vinegar. The jalapeños can be replaced with mild peppers if you want less heat. Pick jalapeños that are firm and glossy. Look for vibrant green color. Avoid any with soft spots or wrinkles. Fresh jalapeños have a nice, spicy aroma and should feel heavy for their size. If you want more heat, choose smaller peppers; larger ones tend to be milder. {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This step is key for getting the cornbread nice and fluffy. While the oven heats, grab an 8-inch square baking dish or a cast-iron skillet. Grease it with butter to keep the cornbread from sticking. In a large mixing bowl, combine the following dry ingredients: - 1 cup cornmeal - 1 cup all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt Whisk these together until they blend well. This ensures a uniform cornbread texture. In another bowl, whisk together these wet ingredients: - 1 cup buttermilk - 1/4 cup honey - 2 large eggs - 1/4 cup unsalted butter, melted Mix until smooth. The buttermilk adds tang, while honey gives sweetness. Gently fold in: - 1-2 fresh jalapeños, finely chopped (remove seeds for less heat) - 1/2 cup shredded cheddar cheese (optional) Mix just enough to combine. This adds flavor and a lovely creaminess. Pour the batter into your prepared dish or skillet. Spread it evenly using a spatula. Bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your cornbread is ready! Let it cool for a few minutes before slicing. Enjoy this sweet and spicy delight warm! To get the best texture, mix the dry and wet ingredients separately. This method helps keep your cornbread light and fluffy. Mix until just combined—lumps are okay. Overmixing can make it dense. You want a nice, tender bite. The jalapeños add a fresh kick, so chop them finely. Removing the seeds helps reduce heat. Use unsalted butter; it gives a rich flavor without too much salt. Serve your cornbread warm. A drizzle of honey on top enhances its sweetness. You can slice it into squares or triangles for a fun look. Pair it with chili or soup for a hearty meal. I also love serving it with a side of butter. The creamy texture adds a nice touch. For a twist, try it with barbecue dishes. Want more sweetness? Add an extra tablespoon of honey to the batter. This gives a lovely glaze on top. If you like it spicy, add more jalapeños or a sprinkle of cayenne pepper. You can also serve a spicy honey drizzle on the side. This gives a fun way to control the heat. Adjust based on your taste for a perfect bite! Pro Tips Use Fresh Jalapeños: Fresh jalapeños provide a vibrant flavor. Adjust the amount according to your heat preference. Check for Doneness: Insert a toothpick into the center of the cornbread; it should come out clean when done. Let it Cool: Allow the cornbread to cool for a few minutes before slicing to maintain its structure. Serve with Extras: Drizzle with extra honey or serve with butter for added richness and flavor. {{image_2}} You can play with flavors in this recipe. Add fresh corn for sweetness and texture. Diced bell peppers offer a nice crunch. You can also mix in cooked bacon for a savory touch. This adds depth and richness. Try using maple syrup instead of honey for a different sweet note. Each twist gives you a new experience. If you need a gluten-free version, swap the all-purpose flour for a gluten-free blend. Look for one that has a good mix of grains. Almond flour or corn flour works well, too. Just keep in mind that the texture may change a bit. It may be denser or crumbly, but still so tasty. Cheese makes everything better! You can use pepper jack for extra heat. Feta cheese brings a tangy flavor that pairs well with jalapeños. You can also add herbs like chives or thyme for a fresh kick. Nuts like walnuts or pecans add a delightful crunch. Mix and match your favorites to create a unique cornbread. To keep your Jalapeño Honey Cornbread fresh, store it in an airtight container. Let the cornbread cool completely before sealing it. This helps prevent moisture buildup. If you have a lot left, slice it for easy access later. You can keep it at room temperature for up to two days. For longer storage, place it in the fridge where it can last for about a week. When you're ready to enjoy leftovers, reheating is simple. The microwave is quick and easy. Wrap a piece of cornbread in a damp paper towel. Heat it for about 20-30 seconds. You can also use an oven for a crispy texture. Preheat the oven to 350°F (175°C). Place the cornbread on a baking sheet and warm it for about 10 minutes. This keeps the flavors fresh and delicious. Freezing your Jalapeño Honey Cornbread is a great option for meal prep. Wrap each slice tightly in plastic wrap or aluminum foil. Then, place them in a freezer-safe bag. Make sure to remove as much air as possible. It can stay in the freezer for up to three months. When you're ready to eat, thaw it in the fridge overnight before reheating. Enjoy that sweet and spicy delight whenever you want! Yes, you can use regular milk. Buttermilk gives a nice tang and moisture. If you use regular milk, add a tablespoon of vinegar or lemon juice. This makes it more like buttermilk. To adjust the heat, change the amount of jalapeños. For mild heat, use one jalapeño. For more heat, add two or more. You can also leave the seeds in for extra spice. This cornbread pairs well with chili, soup, or a fresh salad. You can also serve it with butter or extra honey on top. It complements savory dishes nicely. Leftovers last about 3 to 4 days in the fridge. Store them in an airtight container. This keeps them fresh and tasty for later meals. Yes, you can make it in advance. Bake it, let it cool, and store it in the fridge. Warm it up before serving for the best taste. We covered the key elements of making Jalapeño Honey Cornbread. You learned about ingredient choices, measurements, and how to pick fresh jalapeños. I shared step-by-step baking instructions and my best tips for great texture and flavor. We also explored fun variations and how to store your cornbread for later. Now, enjoy experimenting in your kitchen! With this knowledge, you can create a tasty dish that everyone will love. Happy baking!

Jalapeño Honey Cornbread

A sweet and spicy cornbread infused with jalapeños and honey, perfect as a side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 200 kcal

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
  • 1/4 cup honey
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1-2 fresh jalapeños, finely chopped (seeds removed for less heat)
  • 1/2 cup shredded cheddar cheese (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish or a cast-iron skillet with butter.
  • In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Mix well to ensure all the dry ingredients are evenly distributed.
  • In a separate bowl, whisk together the buttermilk, honey, eggs, and melted butter.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
  • Fold in the chopped jalapeños and shredded cheddar cheese if using. This adds a nice flavor and creaminess to the cornbread.
  • Pour the batter into the prepared baking dish or skillet and spread it evenly.
  • Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Let the cornbread cool for a few minutes before slicing and serving.

Notes

Serve warm with a drizzle of extra honey on top and a few slices of jalapeño for garnish. Pair it with chili or soup for a delightful meal!
Keyword baking, cornbread, honey, jalapeño