This Jalapeno Cheddar Cornbread with Sweet Honey Butter is the perfect side dish for all those soups and casseroles this Fall season. The perfect amount of heat and sweet all combined into this one cheesy bread.
What’s your favorite thing to make when it gets cooler outside? Personally I love using my crockpot. There’s several reasons for this. First of all, it makes the house smell amazing. Second of all, it’s super easy, what’s not to love about that? And C, it causes me to make fewer dirty dishes.
By the way, were you paying attention? Huh huh huh?? Did you see what I did there? My numbering system changed. Just trying to see who’s awake and paying attention, that’s all.
Ok, so crockpot meals. Typically consist of chilis, soups, all things warm and comforting. If you need an idea for something make sure you check out this White Chicken Chili recipe I posted a while back. Still one of my all time favorite meals. In case you’re wondering, I do have several crockpot meals coming your way soon. If you want them… I mean if you’re not interested I could just keep them to myself. Hahaha. Yea right! I know you want them, you can’t fool me!
Back to the purpose of this post? Who’s lost track so far of what I’m talking about. Besides me. Ok, cooler weather, crockpot meals.. So what goes wonderfully with pretty much anything you can put together in the crockpot? You guessed it! Cornbread!
Although I couldn’t be having just any plain ol cornbread. Of course not. I had to make it cheesy. Nope. Strike that. Extra cheesy! Plus we needed a little spice, a little heat. Just a little bit though, or the children would pretend their mouths were on fire. So we added just a little bit of jalapeno. Sidenote: Whenever I say jalapeno, just for fun, I like to pronounce it Jah-lap-ano. No worries, I really do know how to pronounce it.
Ok, so we have a cheesy, slightly jalapeno-y cornbread. What would balance out that slight bit of heat just perfect. Oh you are on a roll today!! You guessed again! Sweet Honey Butter. Ooooohhhh yeeeaaaaaahhh.
This cornbread is super easy to make and possibly the best side dish evvvahh.
Nerd Alert: This recipe calls for buttermilk, and due to that fact we also use baking soda. The reason for this combo? Buttermilk is acidic and reacts with the baking soda. The reason for this nerdy discussion? Well, if you don’t happen to have buttermilk on hand you can substitute regular milk…BUT you have to add an acid to it. I prefer adding white vinegar, 1 tbsp per cup of milk, so for this recipe it comes to 1 1/2 tablespoons of vinegar. If you don’t add the acid, then the baking soda won’t react, and well…the cornbread (and you) will be sad.