Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup honey
1 cup whole milk
2 large eggs
2 fresh jalapeños, finely diced (seeds optional)
Instructions
Step 1: Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish or cast-iron skillet.
Step 2: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
Step 3: In a medium bowl, whisk the melted butter and honey together until smooth, then add the milk and eggs, beating until fully incorporated.
Step 4: Pour the wet ingredients into the dry ingredients and stir with a spatula until just moistened; do not overmix.
Step 5: Gently fold in the diced jalapeños to distribute them evenly throughout the sweet cornbread with honey and jalapenos recipe batter.
Step 6: Spread the batter into the prepared pan and bake for 25 to 30 minutes until the edges are golden brown and a tester comes out clean.
Step 7: Remove from the oven and let cool in the pan for 10 minutes before slicing and serving warm.
Notes
For extra heat, leave the seeds in one of the jalapeños. For a sweeter finish, brush additional honey over the top immediately after baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 245 kcal
- Sugar: 14g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: cornbread, jalapeno, honey, sweet and spicy, side dish
