Honey Jalapeño Cornbread
Prep
15 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This honey jalapeño cornbread has become my go to comfort food because it comes together so quickly. In just 40 minutes from start to finish, you'll have a moist, golden loaf that's perfect for weeknight dinners or casual gatherings. The honey adds natural sweetness and contains beneficial enzymes that support digestion, while the fresh jalapeños bring a wonderful kick that keeps things interesting. What I love most is how budget friendly it is, using simple pantry staples and affordable ingredients that probably won't require a special shopping trip. The combination of sharp cheddar, sweet corn, and spicy peppers creates layers of flavor that feel way more impressive than the minimal effort required.
Ella x
Ingredients
- 200 gcornmeal
- 150 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 3eggs
- 80 mlhoney
- 240 mlbuttermilk
- 60 gunsalted butter(melted)
- 2fresh jalapeños(deseeded and diced)
- 150 gcorn kernels(fresh or frozen)
- 80 gcheddar cheese(grated, optional)
Detail level
Instructions
- 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
Whisk together cornmeal, flour, baking powder, and salt in a large mixing bowl.
- 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
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
Fold in the diced jalapeños, corn kernels, and cheese if using, distributing them evenly throughout the batter.
- 6
Transfer the batter to your prepared pan and smooth the top with a spatula.
- 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
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.
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