Description
Honey Jalapeño Cornbread
Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 cup buttermilk
2 large eggs
1/4 cup honey (plus more for drizzling)
2-3 fresh jalapeños, sliced
1 tbsp fresh thyme (optional, for garnish)
Directions
Prep the oven: Preheat oven to 400°F (200°C). Grease an 8×8-inch baking pan or skillet.
Mix dry ingredients: In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar.
Combine wet ingredients: In a separate bowl, mix melted butter, buttermilk, eggs, and honey until smooth.
Make the batter: Gradually add the wet ingredients to the dry ingredients, stirring until just combined (do not overmix).
Add jalapeños: Pour the batter into the prepared pan. Top with sliced jalapeños, pressing them gently into the batter.
Bake: Bake for 20-25 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean.
Finish and serve: Drizzle with extra honey and sprinkle with fresh thyme (optional). Slice, serve warm, and enjoy!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: ~250 kcal per serving
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