Honey Jalapeno Cornbread Recipe
User Reviews
5
Honey Jalapeno Cornbread Recipe
Description
The Honey Jalapeno Cornbread Recipe blends softened butter and sugar with cornmeal and flour to achieve a tender crumb. Mixing buttermilk, honey, and eggs separately before combining ensures even distribution of flavor. Finely diced jalapenos add a spicy contrast to the cornbread's sweetness, with seed and membrane avoidance helping control heat. Baking at 400°F yields a golden crust with a moist center.
Served warm, this cornbread pairs effectively with hearty meals, adding a slightly sweet and spicy note. Muffin cup baking is an option for portion control and quicker cooking, yielding individual servings with similar texture. The balance of honey sweetness and jalapeno heat is customizable based on preference.
Handle jalapenos cautiously to avoid skin irritation, using gloves or thorough hand washing. To prevent dryness, avoid overbaking. This recipe's combination of sweet and spicy makes it appropriate for a variety of mealtime uses, from side dishes to snacks.
Ingredients
- ⅔ cup butter softened, unsalted
- ⅓ cup granulated sugar
- 1¾ cup cornmeal
- 1½ cups all-purpose flour
- 4½ teaspoon baking powder
- 3/4 teaspoon salt
- ⅓ cup honey
- 3 egg
- 1⅔ cups buttermilk
- 2-3 jalapeno pepper use more or less depending on your tastes, large
Instructions
- Preheat oven to 400° and spray a 9 x 9 inch baking dish with cooking spray. Or line the bottom of the dish with parchment paper with 3" extensions on end for lifting out the baked cornbread.
- Dice the jalapenos and cut them into slices. Jalapenos can make your hands burn, so try to avoid touching the membranes or seeds. Either wear gloves when dicing or wash your hands very well with soap and hot water afterward.
- Beat butter and granulated sugar together in a large bowl until smooth. If the butter is not softened, you will need to use a mixer for this step. But don't use a mixer for the next few steps. Everything but the butter should be stirred in by hand.
- Combine cornmeal, flour, baking powder, and salt in a separate bowl.
- 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 the jalapeno slice into the batter. 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.
Notes
- Use gloves or wash hands carefully after handling jalapenos to avoid irritation.
- Bake cornbread muffins about three-quarters full for approximately 15 minutes if using muffin cups.
- Do not overbake to maintain moisture and tenderness.
- Adjust jalapeno quantity according to desired spiciness.
- Use an electric mixer only to cream butter and sugar; mix other ingredients by hand.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 325kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 72mg | 24% |
| Sodium | 200mg | 8% |
| Potassium | 317mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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