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Jalapeño Honey Cornbread
Ingredients
- 1 tbspcanola or vegetable oil
- 1 largeegg
- ¼ choney
- 5 tbspbutter
melted, warm, not hot
- 1 cyellow or white cornmeal
- 1 call-purpose flour
- 1 ¼ tspbaking soda
- 1 tspkosher salt
- ¾ csour cream
- ¾ cmilk
- 1can diced pickled jalapeños
well-drained, or 1/2 cup packed
- 4 tbspsalted butter
softened
- 1 ½ tbsphoney
- ¼ tspcayenne pepper
Directions
- 1
Preheat the oven to 400°F. Add the oil to a 9 to 10-inch cast-iron skillet and place it in the oven so that it heats as the oven preheats.
- 2
Make the batter: Add the egg, honey, and butter to a medium mixing bowl and whisk together until well mixed. Add the cornmeal, flour, baking soda, salt, sour cream, and milk. Whisk just until combined—do not overmix. Add the jalapeños and give a quick mix.
- 3
Bake: Carefully remove the hot pan from the oven and tilt it slightly so the bottom is coated in the oil. Immediately pour the batter over top. The oil will sizzle, so be careful. Return to the oven and bake until browned around the edges, golden brown on top, and a toothpick inserted in the center comes out clean, 20 to 25 minutes.
- 4
Make the hot honey butter: Combine the softened butter, honey, and cayenne pepper in a small bowl and mix well.
- 5
Serve: Let the cornbread sit for 5 to 10 minutes before slicing and serving with the hot honey butter alongside. Love the recipe? Leave us stars and a review below!
Jalapeño Honey Cornbread
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About this Recipe
Craving a side dish that delivers both comfort and a captivating kick? This Jalapeño Honey Cornbread recipe is your answer, perfectly balancing sweet and spicy flavors for an unforgettable experience that will quickly become a household favorite.
What makes this Jalapeño Honey Cornbread truly special is the thoughtful combination of sweet honey and vibrant, diced pickled jalapeños, ensuring every bite is moist, tender, and incredibly flavorful. The inclusion of both sour cream and milk in the batter creates a wonderfully rich texture that keeps this cornbread far from dry, addressing a common complaint with less inspired versions.
Prepare for a delightful sensory experience. You'll bite into a golden, tender crumb with bright flecks of green from the jalapeños scattered throughout. The initial sweetness from the honey is quickly followed by a pleasant, warming spice from the peppers, creating a truly addictive contrast. It’s a comforting side dish that feels both familiar and exciting, and its straightforward approach makes it accessible for any home cook looking to add a little flair to their meal.
While this Jalapeño Honey Cornbread shines as is, you can easily adapt it to your taste. For a milder flavor, simply reduce the amount of diced pickled jalapeños. To enhance the sweet notes, consider stirring in a touch more honey directly into the batter. If you're out of sour cream, plain Greek yogurt can be a fantastic substitute to maintain that crucial moisture and tang.
This versatile cornbread is an ideal companion for hearty chili, barbecue, or a simple weeknight roast chicken. Serve it warm, perhaps with a generous dollop of the softened honey butter and an extra sprinkle of cayenne pepper for an added flourish.