Jalapeno Cheddar Cornbread with Sweet Honey Butter

Name: Jalapeno Cheddar Cornbread with Sweet Honey Butter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 15 muffins
Ingredients: 1 ½ cups cornmeal; 1 ½ cups all-purpose flour; 1 teaspoon salt; 1 ¼ teaspoon baking soda; ¼ cup honey; 2 egg; 1 ½ cups buttermilk; 6 tablespoons butter; 8 ounces cheddar cheese; 1 jalapeno pepper; 1 teaspoon honey; 2 tablespoons butter

User Reviews

5

10 reviews

Excellent

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
15 muffins
Calories
211 kcal
Course
Baked Goods
Cuisine
American

Jalapeno Cheddar Cornbread with Sweet Honey Butter

Tiffany Henry

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This cornbread is loaded with cheese and jalapeno served with a sweet honey butter. The perfect amount of sweet and heat in this cheesy bread side dish!

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Ingredients

Servings

1 ½ cups cornmeal
1 ½ cups all-purpose flour
1 teaspoon salt
1 ¼ teaspoon baking soda
¼ cup honey
2 egg
1 ½ cups buttermilk
6 tablespoons butter unsalted, melted
8 ounces cheddar cheese shredded sharp
1 jalapeno pepper de-seeded and finely chopped

Sweet Honey Butter

1 teaspoon honey add more or less as desired
2 tablespoons butter room temperature, unsalted

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Instructions

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Preheat oven to 400℉ degrees. Spray a muffin tin with non-stick baking spray, set aside.
In medium size mixing bowl add the flour, cornmeal, baking soda, and salt, stir to combine.
Add in the eggs, buttermilk and honey. Stir to combine. Then pour in the melted butter. Stir until batter is smooth.
Fold in the diced jalapeno and grated cheese until just combined with the batter.
Spoon the batter into the greased baking dish. Bake for 15 minutes or until golden brown on the edges. A toothpick inserted in the center will come out clean .

Honey Butter

Stir together the room temperature butter and honey until well combined. Serve with the muffins as desired.

Equipments used:

Notes

Flour: If needed swap the all purpose flour for a gluten free 1:1.
Buttermilk: Make your own to save a trip to the store! Add 2 and 1/2 teaspoons of lemon juice or plain white vinegar to your measuring cup, then pour the milk in to reach 1 and 1/2 cup. Whisk this together and let it sit for a couple minutes.
Jalapeño: The heat mellows beautifully in the oven. For muffins with a mild kick, use 1 jalapeño; for a medium spice level, go for 2. If you want to amp up the heat, toss in the jalapeño seeds—they pack the most punch! Personally, I prefer to leave the seeds out of the batter.
Muffins vs Cake Pan: This recipe can do both! Prepare the batter the same, preheat the oven to 400 degrees F. Bake for 20-25 minutes until the top and edges are golden and a toothpick inserted in the center comes out clean.
Cast Iron Skillet: Baking cornbread in a skillet creates an irresistibly hearty, crunchy crust. Just use a greased 9-inch or 10-inch oven-safe skillet, and bake at the same temperature for the same amount of time.