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Jalapeño Honey Cornbread
Jalapeño Honey Cornbread
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Prep Time:
10 minutes
Cook Time:
22 minutes
Total Time:
32 minutes
Spicy-sweet jalapeño honey cornbread - quick, easy and full of flavor. Ideal for busy weeknights.
Ingredients:
  • 1 tablespoon canola or vegetable oil
  • 1 large egg
  • 1/4 cup honey
  • 5 tablespoons butter, melted (warm, not hot)
  • 1 cup (170g) yellow or white cornmeal
  • 1 cup (130g) all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup sour cream
  • 3/4 cup milk
  • 1 (4-ounce) can diced pickled jalapeños, well-drained, or 1/2 cup packed
  • For the hot honey butter
  • 4 tablespoons salted butter, softened
  • 1 1/2 tablespoons honey
  • 1/4 teaspoon cayenne pepper, or to taste
Instructions:
  • Preheat the oven to 400°F. Heat the oil in a 9 to 10-inch cast-iron skillet in the oven while it preheats.
  • Prepare a flavorful batter by combining egg, honey, and butter in a medium mixing bowl, whisking until well mixed. Add cornmeal, flour, baking soda, salt, sour cream, and milk, whisking gently until just combined. Finish by adding jalapeños and giving it a quick mix.
  • - Remove the hot pan from the oven and tilt to coat the bottom with oil. Quickly pour the batter over it, then return to the oven. Bake until golden brown and a toothpick comes out clean, 20-25 minutes. Be cautious of the sizzling oil.
  • Prepare the hot honey butter by thoroughly mixing softened butter, honey, and cayenne pepper in a small bowl until well combined.
  • Rest: Allow the cornbread to cool for 5 to 10 minutes before cutting it and serving it with the hot honey butter. Enjoy the dish? Please consider leaving a review below!

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