Description
This Honey Jalapeño Cornbread is a delightful twist on classic cornbread, combining the sweetness of honey with the mild heat of fresh jalapeños. Moist, flavorful, and perfect as a side dish for any meal, it’s easy to prepare and bakes to a golden perfection with a tender crumb and slightly crispy edges.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal (medium grind)
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 large eggs (whisked)
- 6 tablespoons butter (melted)
- 1 cup milk (cashew or almond)
- ¼ cup honey
Add-ins
- 2 jalapeños (finely diced)
- ½ cup corn (canned)
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) to prepare for baking the cornbread evenly.
- Mix dry ingredients. In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and seasonings.
- Combine wet ingredients. In a separate bowl, whisk together the eggs, melted butter, milk, and honey until the mixture is smooth.
- Combine wet and dry mixtures. Pour the wet ingredients into the dry ingredients and stir gently by hand just until combined to avoid overmixing, which can make the cornbread tough.
- Add jalapeños and corn. Fold in the finely diced jalapeños and canned corn evenly throughout the batter for bursts of flavor.
- Prepare baking dish. Spray an 8×8-inch or 9×9-inch baking dish with cooking spray to prevent sticking.
- Pour batter and smooth surface. Transfer the batter into the prepared dish and spread it evenly to ensure uniform cooking.
- Bake the cornbread. Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the top cracks and the edges turn slightly brown, indicating doneness.
- Rest before serving. Remove from oven and let the cornbread rest for 10 minutes to set before slicing, enhancing texture and flavor.
- Serve. Enjoy warm with additional butter or a drizzle of honey if desired.
Notes
- Be careful not to overmix the batter to keep the cornbread tender.
- If you prefer less heat, remove the seeds from the jalapeños before dicing.
- For a dairy-free option, the recipe already uses plant-based milk and melted butter can be substituted with vegan butter.
- Make sure to preheat the oven fully for even cooking.
- Serve fresh for best texture and flavor; leftovers can be reheated gently.
