Jalapeño Honey Cornbread

Jalapeño Honey Cornbread

from simplyrecipes.com
Side Dish
32 min
8 servings
314 kcal / serving

This quick and easy jalapeño honey cornbread recipe is bursting with flavor. It’s the perfect blend of sweet and spice, and easy to whip up on a weeknight.

Ingredients

  • 1 tablespooncanola or vegetable oil
  • 1 largeegg
  • ¼ cuphoney
  • 5 tablespoonsbutter, melted (warm, not hot)
  • 1 cupyellow or white cornmeal
  • 1 cupall-purpose flour
  • 1 ¼ teaspoonsbaking soda
  • 1 teaspoonkosher salt
  • ¾ cupsour cream
  • ¾ cupmilk
  • 1can diced pickled jalapeños, well-drained, or 1/2 cup packed
  • 4 tablespoonssalted butter, softened
  • 1 ½ tablespoonshoney
  • ¼ teaspooncayenne pepper, or to taste

Directions

  1. 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. 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. 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. 4

    Make the hot honey butter: Combine the softened butter, honey, and cayenne pepper in a small bowl and mix well.

  5. 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!