This tender honey jalapeno cornbread has the perfect mix of sweet and spicy! The honey adds a delightful touch, while the jalapeno gives it a fun kick. It’s soft and fluffy, making it great with chili or soup.
Sometimes, I might even eat it for breakfast—don’t judge me! 🥳 Nothing beats warm slices of cornbread with a little butter melting on top. Trust me, you’ll want seconds!
Key Ingredients & Substitutions
Yellow Cornmeal: This is the star of the show! It gives cornbread its signature texture. If you don’t have yellow cornmeal, you can use white cornmeal instead, but it may change the color slightly. I love the golden hue of yellow cornmeal!
All-Purpose Flour: Regular flour works best here for structure. If you’re looking for a gluten-free option, try using a 1:1 gluten-free baking mix. It can give similar results without gluten.
Granulated Sugar: The sugar balances the spiciness of the jalapeños. You can reduce it for less sweetness or use honey as a substitute, but this may change the texture slightly.
Buttermilk: This adds moisture and tanginess. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. This will give a similar effect!
Jalapeños: Adjust the number based on your heat tolerance! You can replace fresh jalapeños with pickled jalapeños for a milder flavor or use bell peppers for no heat at all.
How Do I Get My Cornbread to Turn Out Perfectly Tender?
One key to tender cornbread is to avoid overmixing the batter. Mix just until the dry ingredients are moistened. This helps keep the cornbread light and fluffy!
- Preheat the oven properly—this helps the bread to rise well.
- Ensure your butter isn’t too hot when added; it should be just melted and slightly cooled to prevent cooking the eggs.
- Greasing the pan well is important for easy removal and a nice crust.
- Watch the baking time carefully to avoid drying out the bread; a toothpick should come out clean, but check early!
With these tips, you’re sure to enjoy a delicious, tender honey jalapeño cornbread that everyone will love!
Tender Honey Jalapeno Cornbread
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup honey
- 1/4 cup unsalted butter, melted and cooled
Extras:
- 2-3 fresh jalapeños, finely chopped (remove seeds for less heat)
- Butter, for serving (optional)
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and 20–25 minutes for baking, making a total of around 35–40 minutes until your delicious cornbread is ready to serve! So simple and quick!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). Grease an 8×8-inch baking pan or use a cast iron skillet for a nice crispy edge. Getting your pan ready ahead of time means your cornbread will bake evenly.
2. Mix the Dry Ingredients:
In a large bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. This mixture will give your cornbread its fluffy body, so whisk it well to combine!
3. Combine the Wet Ingredients:
In another bowl, whisk together the buttermilk, eggs, honey, and melted butter until all are blended nicely. You want a smooth mixture to add to the dry ingredients.
4. Combine Wet & Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently and carefully—mix just until everything is combined. Remember, it’s okay if a few lumps remain; overmixing can lead to tough cornbread!
5. Add the Jalapeños:
Now, gently fold in the chopped jalapeños. They’ll bring the perfect kick of flavor. Make sure they’re evenly distributed in the batter to enjoy heat in every bite!
6. Pour and Smooth:
Pour the batter into the greased baking pan. Use a spatula to smooth the top so that it bakes evenly and looks lovely.
7. Bake It:
Place your pan in the preheated oven and bake for 20–25 minutes. You’ll know it’s done when the top is a golden brown, and a toothpick inserted in the center comes out clean.
8. Cool and Serve:
Once it’s out of the oven, let it cool for a few minutes. Cut it into squares, and serve warm. Don’t forget to top with a little butter or sliced jalapeños for an extra zing!
This cornbread is tender, sweet from the honey, and has a lovely kick from the jalapeños. It’s perfect alongside your favorite chili, soup, or just on its own! Enjoy every bite!
Can I Use Frozen Jalapeños in This Recipe?
Yes, you can! Just make sure to chop them while still frozen and drain any excess moisture before adding them to the batter. This helps prevent sogginess in the cornbread.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can easily make your own! Mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly before using it in the recipe.
Can I Make This Cornbread in Advance?
Absolutely! You can bake the cornbread a day ahead. Just store it in an airtight container at room temperature. When you’re ready to serve, reheat it in the oven at 350°F (175°C) for about 10 minutes until warmed through.
How Should I Store Leftovers?
Store leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it well before freezing!
