Description
This Hot Honey Jalapeño Cornbread blends classic cornbread comfort with a spicy-sweet twist—soft, buttery crumb meets bold jalapeño heat and a golden drizzle of hot honey.
Ingredients
Scale
- 1 cup Yellow Cornmeal
- 1 cup All-Purpose Flour
- 1 tablespoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Buttermilk
- 2 Eggs
- ½ cup Unsalted Butter, melted
- 2 tablespoons Honey
- 2 Fresh Jalapeños, finely chopped (divided)
- 2 tablespoons Hot Honey (for drizzling)
Instructions
- Preheat Your Equipment: Preheat oven to 400°F (200°C) and place a cast iron skillet inside.
- Combine Ingredients: In one bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. In another, beat eggs, then mix in buttermilk, melted butter, and honey.
- Prepare Your Cooking Vessel: Carefully remove hot skillet, swirl with butter, and pour in batter. Sprinkle chopped jalapeños over the top.
- Assemble the Dish: Pour batter into skillet and top with sliced jalapeños.
- Cook to Perfection: Bake for 20–25 minutes until golden and toothpick comes out clean.
- Finishing Touches: While warm, brush or drizzle with hot honey.
- Serve and Enjoy: Let cool slightly, slice, and serve warm with extra honey if desired.
Notes
- Preheat skillet for crispy edges.
- Adjust jalapeño quantity for desired heat level.
- Use homemade hot honey with chili flakes if needed.
- Don’t overmix the batter—gentle folding keeps it tender.