Save to Pinterest This Jalapeño Honey Cornbread transforms classic cornbread into a showstopper with a moist crumb, a hint of heat, and a luscious honey drizzle. The combination of golden crust and spicy jalapeño bites makes it an irresistible companion for hearty stews or summer barbecues.
I first baked this for a family chili night and it disappeared so fast that even the biggest cornbread skeptics asked for seconds. Every batch brings back memories of my kids sneaking the honey bottle to drizzle even more on top.
Ingredients
- Yellow cornmeal: This creates the classic texture and deep corn flavor Choose a medium-grind for fluffier bread
- All-purpose flour: Softens the crumb for balance between dense and tender Look for unbleached for best results
- Granulated sugar: Sweetens the batter and promotes golden browning Use organic cane sugar for a touch of molasses flavor
- Baking powder: Leavens quickly for extra rise Always check for freshnesse a flat cornbread likely needs fresh powder
- Baking soda: Reacts with the buttermilk to help the bread rise Make sure it’s clump-free
- Salt: Heightens all the other flavors Sea salt brings a cleaner finish
- Eggs: Bind the batter and give structure Opt for large eggs at room temperature
- Buttermilk: The secret to moist, tender crumbs and subtle tang Fresh cultured buttermilk makes a difference
- Honey: Signature sweetness with floral notes Raw local honey adds more depth
- Unsalted butter: Gives richness and that signature cornbread flavor Use high-quality butter for a more luxurious taste
- Vegetable oil: Keeps the crumb extremely moist A neutral oil like canola or sunflower works too
- Fresh jalapeños: Delivers the bright spicy edge Choose firm glossy peppers with no wrinkles
- Corn kernels: Add sweet pops and texture to every bite Fresh off the cob is unbeatable but frozen or canned is great too
Instructions
- Preheat the Oven and Prepare the Pan:
- Get your oven fully heated to four hundred degrees Fahrenheit That high heat is key for a beautiful crust Grease a nine-inch square baking pan or a well-seasoned cast iron skillet so nothing sticks and the bread browns evenly
- Mix the Dry Ingredients:
- In a big mixing bowl whisk together cornmeal flour sugar baking powder baking soda and salt Spend a minute breaking up any lumps which ensures an even texture later
- Combine the Wet Ingredients:
- In a separate bowl whisk eggs then add buttermilk honey melted butter and vegetable oil Whisk until totally smooth so the batter bakes up light
- Bring Wet and Dry Together:
- Pour the wet mix over the dry Use a rubber spatula to stir just until no streaks remain and everything is evenly combined Avoid overmixing so you do not end up with tough bread
- Add the Jalapeños and Corn:
- Fold in the diced jalapeños and corn kernels Mix gently so they are distributed but the batter stays airy
- Pan and Top It Off:
- Scrape the batter neatly into your prepared pan Smooth the top lightly Arrange any reserved jalapeño rings on top for a pretty finish
- Bake to Golden Perfection:
- Slide it into the center rack Bake for twenty two to twenty five minutes until the top is deep golden and a toothpick tests clean
- Cool and Serve with Honey:
- Let it rest a few minutes Slice into squares and drizzle plenty of honey over the warm bread for an unforgettable finish
Save to Pinterest Honey is my not so secret obsession in this recipe Something about its floral notes and glossy finish is pure magic Every time I open a new honey jar the kitchen fills with a scent that brings me right back to summer cookouts on my childhood porch
Storage Tips
Store cooled cornbread in an airtight container at room temperature for up to two days For longer storage refrigerate wrapped slices that stay tender four to five days Warm gently before serving
Freezer Meal Conversion
After cooling completely wrap individual slices in cling wrap then freeze in a zip top bag When ready to eat thaw overnight or microwave for thirty seconds Covered bread keeps its moist texture surprisingly well
Ingredient Substitutions
If you are out of buttermilk homemade sour milk works just as well Combine one cup of milk with a tablespoon of vinegar or lemon juice and let it sit five minutes before using For extra richness stir in a handful of shredded cheddar or sharp Monterey Jack Too timid for jalapeños Use mild poblanos instead
Save to Pinterest Even if you are a cornbread traditionalist this spicy sweet loaf will win you over Every piece is pure comfort and always leaves the table smiling
Common Recipe Questions
- → Can I make it less spicy?
Yes, remove all jalapeño seeds and use fewer peppers for a milder taste. You can also skip the jalapeño topping.
- → What if I don’t have buttermilk?
Combine 1 cup milk with 1 tablespoon lemon juice or vinegar, let it sit 5 minutes, and use as a substitute.
- → Can frozen corn be used?
Absolutely. Thaw and drain frozen corn before folding into the batter for best texture.
- → How do I store leftovers?
Store slices in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days.
- → Is this suitable for gluten-free diets?
Use certified gluten-free flour and confirm cornmeal and baking powder are gluten-free for a safe option.
- → Can I add cheese?
Yes, stirred-in shredded cheddar cheese works well for a cheesy, savory flavor boost.