Honey Jalapeno Cornbread
Perfectly crumbly and moist, this Jalapeno Cornbread recipe is an easy twist on your classic cornbread recipe. Made with honey and chopped jalapeno, it offers just the right amount of heat.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Appetizer
Cuisine: American
Keyword: cornbread recipe with jalapenos, jalapeno cornbread, jalapeno cornbread recipe
Servings: 12
Calories: 234kcal
mixing bowls, measuring cup, measuring spoons, baking dish, whisk
- 2/3 cup unsalted Butter softened
- 1/3 cup granulated Sugar
- 1 3/4 cups Cornmeal
- 1 1/2 cups All-purpose flour
- 4 1/2 tsp Baking powder
- 3/4 tsp Salt
- 1/3 cup Honey
- 3 large Eggs
- 1 2/3 cups Buttermilk
- 1 cup Jalapenos chopped
Preheat oven to 400° and grease a 9 x 9" baking dish. (can use a 9x13 but it will produce a thinner bread) Line bottom of the dish with parchment paper with 3" extensions on end for lift.
Beat butter and granulated sugar together in a large bowl until smooth. In a separate bowl, combine cornmeal, flour, baking powder, and salt. In a third bowl stir together buttermilk, honey, and 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 in the jalapenos to taste. 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.
Calories: 234kcal | Carbohydrates: 45g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 45mg | Sodium: 199mg | Potassium: 308mg | Fiber: 3g | Sugar: 15g | Vitamin A: 114IU | Vitamin C: 0.05mg | Calcium: 114mg | Iron: 2mg