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Jalapeno Honey Cornbread Recipe

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4 from 1 review

This Jalapeno Honey Cornbread offers a delightful blend of sweet honey and spicy jalapenos baked to golden perfection. Enhanced with smoky spices and creamy texture from sour cream and creamed corn, it’s perfect as a comforting side dish or a flavorful snack. The cornbread is brushed with a smoky honey butter for an extra layer of rich, spicy-sweet taste.

  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings

Ingredients

Cornbread

  • 2 cups Cornmeal
  • 2 cups All Purpose Flour
  • 1 1/2 tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 1/2 tsp Chili Powder
  • 1/2 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 3/4 cup Sugar
  • 3 Jalapenos, seeds removed and diced
  • 1/4 cup Honey
  • 1/2 cup Vegetable Oil
  • 4 tbsp Salted Butter, melted
  • 1 1/2 cup Whole Milk
  • 1/2 cup Sour Cream
  • 2 large Eggs
  • 14.75 oz Canned Creamed Corn

Smoky Honey Butter

  • 4 tbsp Salted Butter, room temperature
  • 2 tbsp Honey
  • 1 tsp Chili Powder
  • 1/2 tsp Cayenne Pepper (optional)
  • Pinch of Salt

Instructions

  1. Prepare baking dish: Line a 9×9 baking dish with parchment paper for a standard thickness cornbread, or use a 9×13 baking dish if you prefer thinner slices. Set it aside while you prepare the batter.
  2. Make smoky honey butter: In a small bowl, combine room temperature butter, honey, chili powder, cayenne pepper if using, and a pinch of salt. Mix thoroughly until smooth and set aside for brushing later.
  3. Mix dry ingredients: In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, chili powder, smoked paprika, and kosher salt. Set aside for later incorporation.
  4. Release jalapeno oils: In a large mixing bowl, combine the sugar and diced jalapenos. Using your fingers (wear gloves if sensitive), rub the sugar and jalapenos together to release the jalapeno oils, intensifying the spicy flavor.
  5. Add wet ingredients: To the jalapeno-sugar mixture, add honey, melted butter, and vegetable oil. Whisk for about 1 minute until well combined. Then add whole milk, sour cream, and eggs, continuing to whisk until fully integrated.
  6. Combine wet and dry: Fold the dry ingredients into the wet ingredients gently. Then stir in the canned creamed corn until just combined, being careful not to overmix.
  7. Pour and rest batter: Transfer the batter into your prepared baking dish. Allow the batter to rest while preheating the oven to 400°F (204°C).
  8. Bake and baste: Bake the cornbread in the preheated oven for 25 minutes. Remove and gently brush the top with half of the smoky honey butter, then return to the oven to bake an additional 25 to 30 minutes. Bake until the top is golden brown and a toothpick inserted in the center comes out clean.
  9. Final buttering and cooling: Once baked, remove the cornbread from the oven and brush again with the remaining honey butter. Let the cornbread cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
  10. Serve: Slice and top with additional butter and flaky sea salt if desired. Serve warm or at room temperature for the best flavor experience.

Notes

  • Wearing gloves while rubbing jalapenos with sugar is recommended to prevent skin irritation from the jalapeno oils.
  • For thinner cornbread, use a larger 9×13 inch baking dish instead of 9×9.
  • Creamed corn adds moisture and sweetness, making the cornbread tender.
  • The smoky honey butter enhances flavor but can be adjusted for spiciness by altering cayenne pepper quantity.
  • Allow the cornbread to cool before slicing to avoid crumbling.
  • This cornbread pairs well with chili, barbecue, or as a spicy-sweet snack on its own.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Southern American
  • Diet: Vegetarian

Find it online: https://dishiary.com/jalapeno-honey-cornbread-recipe/