Honey Jalapeño Cornbread

Instructions

1. 1

   Preheat your oven to 200°C and grease a 23cm square baking pan with butter or oil.

   Tip: A cast iron skillet works beautifully if you want a crispy golden crust on the edges.

2. 2

   Whisk together cornmeal, flour, baking powder, and salt in a large mixing bowl.

3. 3

   In another bowl, beat the eggs with honey until well combined, then stir in the buttermilk and melted butter until smooth.

   Tip: Don't overmix the wet ingredients—gentle stirring preserves the tender crumb.

4. 4

   Pour the wet mixture into the dry ingredients and fold together gently until just combined—some lumps are fine and actually desirable.

   Tip: Overmixing develops gluten and makes the cornbread tough, so resist the urge to blend it completely smooth.

5. 5

   Fold in the diced jalapeños, corn kernels, and cheese if using, distributing them evenly throughout the batter.

6. 6

   Transfer the batter to your prepared pan and smooth the top with a spatula.

7. 7

   Bake for 23-25 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

   Tip: The cornbread is done when the top is golden brown and springs back slightly when lightly touched.

8. 8

   Allow the cornbread to cool in the pan for 5 minutes, then turn out onto a wire rack or serve directly from the pan.

   Tip: Serve warm with softened butter or a drizzle of honey for maximum enjoyment.