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Jalapeño Cheddar Cornbread with Spicy Honey Butter Recipe

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4.2 from 77 reviews

This Jalapeño Cheddar Cornbread with Spicy Honey Butter is a perfect balance of spicy, cheesy, and sweet flavors. Made with sharp cheddar cheese and fresh jalapeños, it’s baked in a cast iron skillet for a crispy crust and tender crumb. The cornbread is topped with a drizzle of sweet and spicy honey butter, adding a delicious finishing touch. Ideal as a side for BBQs, chili, or a comforting snack.

Ingredients

Jalapeño Cornbread

  • 1 tablespoon unsalted butter (for skillet)
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • 6 tablespoons unsalted butter (melted)
  • 2 large eggs
  • ¼ cup honey
  • ½ cup diced jalapeños
  • 1 cup shredded cheddar cheese
  • 1 medium jalapeño, sliced (for topping)

Spicy Honey Butter

  • ¼ cup unsalted butter (melted)
  • 2 tablespoons honey
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper flakes

Instructions

  1. Preheat Skillet and Oven: Place 1 tablespoon of unsalted butter in a 10-inch cast iron skillet and set it in the oven. Preheat the oven to 400°F (204°C) to melt the butter and prepare the skillet for baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, salt, and baking soda thoroughly to ensure even distribution of the leavening agents and salt.
  3. Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, melted butter, eggs, and honey until fully blended and smooth, creating the liquid base for the batter.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cornbread tender. Then fold in the shredded cheddar cheese and diced jalapeños evenly through the batter.
  5. Prepare for Baking: Carefully remove the hot skillet from the oven. Pour the batter into the preheated skillet and spread it evenly. Top the batter with the sliced jalapeños to add an extra kick and visual appeal.
  6. Bake the Cornbread: Place the skillet back into the preheated oven and bake for 30-35 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
  7. Make Spicy Honey Butter: While the cornbread is baking or cooling, mix the melted butter, honey, salt, and red pepper flakes in a small bowl until well combined to create a flavorful, spicy honey butter.
  8. Serve: Once the cornbread is baked, remove it from the oven and drizzle the spicy honey butter over the warm cornbread to infuse sweetness and heat. Let it cool slightly before slicing and serving.

Notes

  • To Make Ahead: Bake the cornbread the day before and store it tightly wrapped at room temperature.
  • Leftovers: Keep leftover cornbread in an airtight container for 2 days at room temperature or up to 5 days in the refrigerator.
  • Reheating: Warm leftovers in the microwave for 15-20 seconds or heat in the oven at 300°F until warmed through.
  • Freezer-Friendly: Wrap individual slices tightly and freeze for up to 2 months for convenient future use.
  • For milder cornbread, remove the seeds from the jalapeños before adding them to the batter.
  • Drizzle the spicy honey butter while the cornbread is still warm to allow it to soak in and enhance flavor.

Find it online: https://flavorspath.com/jalapeno-cheddar-cornbread-with-spicy-honey-butter-recipe/