Homemade Honey Jalapeño Cornbread Recipe

Original Post: https://www.evolvingtable.com/?p=32185

Slices of a quick and easy cornbread recipe with jalapenos, honey, and corn in a white baking dish.

4.49 from 37 votes

Homemade Honey Jalapeño Cornbread Recipe

This homemade Jalapeño Cornbread recipe is perfectly moist and is loaded with sweet and spicy flavors! Serve this healthy and easy-to-make vegan and gluten-free bread with a hot bowl of chili or tangy BBQ chicken.

Prep Time15

Cook Time30

Total Time45

Course: bread, Side Dish

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

1 cup cornmeal medium grind
1 cup flour gluten-free 1-to-1
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 eggs whisked
6 Tbsp. butter melted
1 cup milk cashew or almond
¼ cup honey
2 jalapeños finely diced
½ cup corn canned

Instructions

Preheat oven to 350 degrees.
In a large bowl whisk together cornmeal, flour, baking powder, baking soda, and salt.
In a separate large bowl whisk together eggs, butter, milk, and honey.
Add wet ingredients to dry ingredients and stir by hand until just combined.
Mix in diced jalapeños and corn.
Spray an 8 x 8-inch or a 9 x 9-inch baking dish with cooking spray. Pour cornbread batter into the dish and spread until smooth.
Bake cornbread in preheated oven for 30-35 minutes or until the top begins to crack and the edges are slightly browned.
Serve cornbread with butter or honey and enjoy!

Video

Notes

To Store: Seal in an airtight container. Keep at room temperature for 2-3 days, on in the refrigerator for up to 5-7 days.
To Freeze: Wrap individual pieces in wax paper and place in an airtight freezer-safe container for up to 4-6 months.

Nutrition