Honey Jalapeño Cornbread Recipe

Original Post: https://www.evolvingtable.com/honey-jalapeno-cornbread/

Extra honey is being drizzled on a slice of honey jalapeno cornbread on a blue plate.

4.53 from 40 votes

Honey Jalapeño Cornbread Recipe

Nothing says Southern home cooking more than a big slice of some sweet and spicy Honey Jalapeño Cornbread! A medium-grit cornmeal (my secret for that chewy bite!) is mixed with honey, sweet corn kernels, and diced jalapeños for the easiest homemade recipe.

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 all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large large eggs whisked
6 tablespoons butter melted
1 cup milk cashew or almond
¼ cup honey
2 jalapeños finely diced
½ cup corn canned

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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.
1 cup cornmeal, 1 cup all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 2 large large eggs, 6 tablespoons butter, 1 cup milk, ¼ cup honey, 2 jalapeños, ½ cup 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.
Allow cornbread to rest for 10 minutes before cutting. Serve with additional butter or honey.

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Notes

Cornmeal: Medium-ground yellow cornmeal has the best texture, fine-ground will work, but avoid coarse grinds, which can make the cornbread gritty.
Adjust the heat: For less spice, remove the seeds and membranes from the jalapeños. Want it spicier? Leave them in or add an extra pepper.
Milk: Whole milk and buttermilk are the best for flavor and texture, but a full-fat plant-based milk (like unsweetened cashew or soy) can work if dairy-free.
Storage: This bread will last for 2-3 days at room temp, or up to 5-7 days in the refrigerator.
Make it ahead: This cornbread freezes really well! Cool completely, slice, and wrap tightly before freezing for up to 4 months. Reheat in a 300ºF oven until warmed through.

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