Honey Jalapeño Cornbread
Honey Jalapeño Cornbread ~ this is a moist, Southern buttermilk cornbread with a fluffy open crumb, a hint of sweet honey, and a smokey heat from the peppers. Make it your signature potluck dish this summer, no one needs to know how crazy easy it is to throw together.
Servings: 20 servings
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 1 stick 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