Jalapeño Honey Cornbread
Sweet, spicy, and just the right amount of dangerous —
the cornbread that steals the show at the dinner table.
YIELD: 10 servings | PREP TIME: 15 min | COOK TIME: 15 min | TOTAL TIME: ~30 min
INGREDIENTS:
1 c All-purpose flour
1 c Cornmeal
2 ½ t Baking powder
¾ t Salt
3 Eggs
1 c Milk
¼ c Butter, melted
¼ c Honey
2 Medium jalapeños, seeded and diced
INSTRUCTIONS:
Preheat oven to 400°F. Grease a 9" x 13" baking pan and set aside.
Slice the jalapeños lengthwise and remove the seeds and membranes. Dice finely and set aside. The more membrane you leave in, the hotter the cornbread — remove it all for a milder result.
In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. Set aside.
In a separate small bowl, whisk together the eggs, milk, melted butter, and honey until combined.
Pour the wet ingredients into the dry ingredients and stir until just moistened. Don't overmix — a few lumps are fine. Overmixing makes cornbread tough.
Gently fold in the diced jalapeños.
Pour the batter into the prepared pan and bake for 15 minutes, or until a toothpick inserted near the center comes out clean. Cut into squares and serve warm.
NOTES:
Heat control: Wash your hands thoroughly after handling jalapeños or wear gloves. Don't touch your eyes.
Milder version: Use just one jalapeño and make sure all seeds and membranes are fully removed.
Extra honey: A light drizzle of honey over the top right before serving takes this over the top.
Pairs perfectly with: Billy's Kickin' Cowboy Chili. The honey sweetness is a natural balance to all that heat and spice.
