Description
A delightful twist on a classic southern favorite, this cornbread features a sweet and spicy combination of hot honey and jalapeños.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter
- 1–2 jalapeños, finely chopped
- 1/4 cup hot honey (or to taste)
- 1/2 cup shredded cheese (optional, like cheddar or pepper jack)
Instructions
- Preheat your oven to 400°F (200°C) and grease a 9-inch baking dish.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, eggs, and melted butter together.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in chopped jalapeños and shredded cheese, if using.
- Pour the batter into the prepared baking dish and swirl in the hot honey.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.
- Drizzle additional hot honey on top before serving.
Notes
For added spiciness, include more jalapeños or add serrano peppers. Optionally serve with more hot honey for dipping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg