Honey Jalapeño Cornbread
Spice up summer meals with Honey Jalapeño Cornbread. Customize the heat level to your liking and enjoy the perfect balance of sweet and spicy flavors.
Servings: 20 servings
Equipment
- 9x12 baking pan
Ingredients
dry ingredients
- 2 cups yellow cornmeal
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 2 Tbsp baking powder
- 1 tsp salt
wet ingredients
- 2 cups cultured buttermilk
- 1/2 cup butter, melted
- 1/2 cup honey
- 4 large eggs, lightly beaten
- 3 jalapeño peppers, thinly sliced (you can certainly add more if you like)
Instructions
- Preheat the oven to 400F Lightly butter or spray a 9x12 pan.
- Whisk the dry ingredients together to blend.
- Stir in all the rest of the wet ingredients, then fold in the jalapeños. Stir just until everything is combined, don't over mix.
- Bake for about 25 minutes, or until risen, golden, and just beginning to pull away from the sides of the pan. The center should spring back when touched, and a toothpick inserted in the center should come out dry. You don't want to over-bake cornbread, it can dry out quickly, so check it on the early side. Let cool on a rack.
Notes
This recipe is adapted from Land O Lakes
Nutrition
Calories: 216 kcal · Carbohydrates: 35 g · Protein: 5 g · Fat: 7 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 0.2 g · Cholesterol: 46 mg · Sodium: 203 mg · Potassium: 245 mg · Fiber: 2 g · Sugar: 14 g · Vitamin A: 223 IU · Vitamin C: 3 mg · Calcium: 90 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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