What’s better than cornbread on a rainy day? Honey Jalapeño Cornbread, that’s what! Let’s whip up a batch of this fluffy, zesty cornbread today.
Honey Jalapeño Cornbread Recipe
This Honey Jalapeño Cornbread pairs perfectly with our popular Crock-Pot Ham & Beans recipe. But let’s be honest: the hint of spice pairs perfectly with just about any comfort food.
If you like spice and cornbread, you are sure to love this delicious addition to your next meal!
My whole family loves the way this cornbread soaks up juices in soups, chili, Ham & Beans, etc, and I just know yours will, too!
Here’s how you make it…
- 3/4 cup yellow corn meal
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup brown sugar
- 3/4 cup buttermilk
- 1 large egg (beaten)
- 4 TBL butter (softened)
- 2 TBL vegetable or canola oil
- 1/4 cup honey
- 1 jalapeño (deseeded, finely diced)
Preheat oven to 400° F. Allow egg, butter, and buttermilk to reach room temperature. Add all dry ingredients to mixer and mix on low until the brown sugar is mostly broken up.
Add all remaining ingredients including the jalapeño and mix on low for another 2 minutes. Pour batter into greased pan and bake for 20-25 minutes or until edges are golden brown.
Let us know how much you love this new take on an old favorite.