Honey Jalapeno Cornbread
Sweet Heat Sensation: The Irresistible Honey Jalapeño Cornbread
Adapted from a recipe by Kevin & Amanda @kevinandamanda – this one is a winner. Prepare for a delightful dance on your taste buds! This isn’t just cornbread; it’s a perfect harmony of sweet and spicy, soft and crumbly, all rolled into one utterly addictive loaf. This Honey Jalapeño Cornbread takes the classic comfort of a homemade cornbread and elevates it with a generous drizzle of golden honey and a fiery kick from fresh jalapeños.
Imagine the moist, tender crumb of golden cornbread, subtly sweetened, giving way to unexpected bursts of spicy jalapeño and lingering notes of pure honey. It’s the perfect companion to a bowl of chili, a hearty stew, or simply enjoyed warm with a smear of butter. This recipe balances the heat to be enjoyable for most, while allowing you to adjust it to your preference. Get ready to bake a batch of cornbread that’s anything but ordinary – a sweet heat sensation that will quickly become your new favorite!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Bread
Ingredients
- 1 cup yellow cornmeal
- 1 cup flour
- 1 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup softened butter
- 1/2 cup sugar
- 1/4 cup honey
- 2 eggs
- 1/2 cup buttermilk
- 2 Tbsp green pepper hot sauce
- 1 ounce can cream-style corn
Instructions
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Prepare for Baking: Preheat your oven to 400°F (200°C). If using a Dutch oven or cast iron skillet, place it in the oven to preheat. Alternatively, line a 12-cup muffin tin with paper liners or grease it well.
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Combine Dry Ingredients: In a medium bowl, whisk together the cornmeal, all-purpose flour, salt, baking powder, and baking soda. Whisk thoroughly to ensure there are no clumps.
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Cream Butter & Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
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Add Wet Ingredients: Beat in the honey and eggs one at a time, mixing well after each addition until fully combined.
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Combine Dry and Wet: Add the dry ingredients to the wet mixture. Mix just until combined. Be careful not to overmix; a few lumps are fine.
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Stir in Liquids and Corn: Slowly mix in the buttermilk, hot sauce, and corn kernels. Again, mix gently until just incorporated to avoid overmixing.
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Fill Pan/Muffin Cups: Carefully pour the batter into your preheated Dutch oven/skillet or evenly fill the 12 prepared muffin cups.
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Bake:
- For muffins, bake for 15-17 minutes.
- For a Dutch oven or skillet, bake for approximately 25 minutes, depending on the size of your pan.
- The cornbread is done when a knife or wooden skewer inserted into the center comes out clean.
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Cool and Serve: Remove from the oven and let cool slightly before serving. Enjoy your sweet and spicy cornbread!
Notes
- Go check out Kevin & Amandas website for inspiration at http://www.kevinandamanda.com.
Keywords: Bread, Cornbread, Jalapeno
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