Honey Jalapeño Cornbread
User Reviews
3.7
Honey Jalapeño Cornbread
Description
This cornbread recipe uses yellow cornmeal mixed with all-purpose flour, sugar, baking powder, and salt as the dry base. The wet ingredients include cultured buttermilk, melted butter, honey, and beaten eggs, which add moisture, sweetness, and richness. Thinly sliced jalapeño peppers are folded in to introduce gentle heat balanced by the honey’s sweetness.
The batter is mixed gently to avoid toughness, then baked in a buttered or sprayed 9x12 pan at 400°F until risen and golden with edges pulling slightly away from the pan. Doneness is assessed by a springy center and a dry toothpick test, as overbaking can dry the crumb.
Once cooled on a rack, the cornbread offers a moist, tender interior with bursts of spice from jalapeño slices. It can be served alongside chili, soups, or as a flavorful snack. The balance of honey and jalapeño allows flexibility in spiciness by adjusting the pepper amount.
Ingredients
dry ingredients
- 2 cups cornmeal yellow
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 Tbsp baking powder
- 1 tsp salt
wet ingredients
- 2 cups cultured buttermilk
- 1/2 cup butter melted
- 1/2 cup honey
- 4 egg lightly beaten, large
- 3 jalapeno pepper thinly sliced (you can certainly add more if you like
Instructions
- Preheat the oven to 400F Lightly butter or spray a 9x12 pan.
- Whisk the dry ingredients together to blend.
- Stir in all the rest of the wet ingredients, then fold in the jalapeños. Stir just until everything is combined, don't over mix.
- Bake for about 25 minutes, or until risen, golden, and just beginning to pull away from the sides of the pan. The center should spring back when touched, and a toothpick inserted in the center should come out dry. You don't want to over-bake cornbread, it can dry out quickly, so check it on the early side. Let cool on a rack.
Notes
- Preheat the oven to 400°F and use a well-buttered or sprayed pan for best texture.
- Mix batter gently and avoid overmixing to keep the cornbread tender.
- Test doneness early to prevent drying; the center should spring back and toothpick come out clean.
- Adjust jalapeño slices to your preferred spiciness level.
- Adapted from Land O Lakes for classic flavor and texture balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 46mg | 15% |
| Sodium | 203mg | 8% |
| Potassium | 245mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 223IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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