Jalapeno Cheddar Cornbread with Sweet Honey Butter
This cornbread is loaded with cheese and jalapeno served with a sweet honey butter. The perfect amount of sweet and heat in this cheesy bread side dish!
Servings: 15 muffins
Equipment
Ingredients
- 1 ½ cups cornmeal
- 1 ½ cups all purpose flour
- 1 teaspoon salt
- 1 ¼ teaspoon baking soda
- ¼ cup honey
- 2 eggs
- 1 ½ cups buttermilk
- 6 tablespoons unsalted melted butter
- 8 ounces shredded sharp cheddar cheese
- 1 jalapeno de-seeded and finely chopped
Sweet Honey Butter
- 1 teaspoon honey add more or less as desired
- 2 tablespoons unsalted butter room temperature
Instructions
- Preheat oven to 400℉ degrees. Spray a muffin tin with non-stick baking spray, set aside.
- In medium size mixing bowl add the flour, cornmeal, baking soda, and salt, stir to combine.
- Add in the eggs, buttermilk and honey. Stir to combine. Then pour in the melted butter. Stir until batter is smooth.
- Fold in the diced jalapeno and grated cheese until just combined with the batter.
- Spoon the batter into the greased baking dish. Bake for 15 minutes or until golden brown on the edges. A toothpick inserted in the center will come out clean .
Honey Butter
- Stir together the room temperature butter and honey until well combined. Serve with the muffins as desired.
Video
Notes
- Flour: If needed swap the all purpose flour for a gluten free 1:1.
- Buttermilk: Make your own to save a trip to the store! Add 2 and 1/2 teaspoons of lemon juice or plain white vinegar to your measuring cup, then pour the milk in to reach 1 and 1/2 cup. Whisk this together and let it sit for a couple minutes.
- Jalapeño: The heat mellows beautifully in the oven. For muffins with a mild kick, use 1 jalapeño; for a medium spice level, go for 2. If you want to amp up the heat, toss in the jalapeño seeds—they pack the most punch! Personally, I prefer to leave the seeds out of the batter.
- Muffins vs Cake Pan: This recipe can do both! Prepare the batter the same, preheat the oven to 400 degrees F. Bake for 20-25 minutes until the top and edges are golden and a toothpick inserted in the center comes out clean.
- Cast Iron Skillet: Baking cornbread in a skillet creates an irresistibly hearty, crunchy crust. Just use a greased 9-inch or 10-inch oven-safe skillet, and bake at the same temperature for the same amount of time.
Nutrition
Serving: 1 | Calories: 211kcal | Carbohydrates: 22g | Protein: 7g | Fat: 11g | Sodium: 474mg | Fiber: 1g | Sugar: 6g