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!
- 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
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!
This recipe makes 15 cornbread muffins.
This recipe can also make a 9x13 pan of cornbread. Bake for 20 minutes.
Serving: 1 | Calories: 211kcal | Carbohydrates: 22g | Protein: 7g | Fat: 11g | Sodium: 474mg | Fiber: 1g | Sugar: 6g