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
Calories: 211kcal
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
Instructions
- Preheat oven to 400℉ degrees. spray a muffin tin with non stick baking spray, set aside.
- In medium mixing bowl add the flour, cornmeal, baking soda, and salt, stir to combine.
- Add in the eggs, milk and honey. Stir to combine. Then pour in the melted butter. Stir until batter is smooth.
- Fold in the jalapeno and cheese until just combined with the batter.
- Pour the batter into the greased baking dish. Bake for 15 minutes or until golden brown on the edges.
- Serve warm with butter and enjoy!
Video
Notes
This recipe makes 15 cornbread muffins.
This recipe can also make a 9x13 pan of cornbread. Bake for 20 minutes.
Nutrition
Serving: 1 | Calories: 211kcal | Carbohydrates: 22g | Protein: 7g | Fat: 11g | Sodium: 474mg | Fiber: 1g | Sugar: 6g