Jalapeno Honey Cornbread


12 Serving

Cooking Time

30 Minutes

Total Time

50 Minutes

  • ⅔ cup butter softened and divided

  • ⅔ cup granulated sugar

  • 2 cups medium grind cornmeal

  • 1 ⅓ cups all-purpose flour

  • 4 ½ teaspoons baking powder

  • 1 tsp salt

  • 3 large eggs, room temperature

  • 1 ⅔ cup whole milk

  • 14 ounces canned corn, drained

  • 3 tbsp honey

  • 3 jalapenos, stem and seeds removed, sliced

  • 1 cup sharp cheddar cheese, shredded plus more for topping

  • 2 tbsp butter for greasing skillet

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    1. Preheat oven to 375 degrees F then generously butter a 12 inch cast iron skillet, set aside.
    2. Using a stand mixer, cream butter and sugar together on medium high speed until light and fluffy, about 2-3 minutes. Scrape sides.
    3. In a medium sized bowl, combine cornmeal, flour, baking powder, and salt. In a separate bowl, combine eggs and milk. Alternate adding small amounts of the dry ingredients and the wet ingredients to the butter mixture, each time mixing just until combined.
    4. Fold in corn, jalapenos, and cheddar cheese.
    5.  Pour batter into skillet then top with additional cheese and jalapeno sliced. Lastly drizzle over the honey.
    6. Bake the cornbread for 20-30 minutes. Remove from the oven and allow to cool slightly before slicing.

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