Sweet and spicy, this cornbread will be the star of your dinner table.
Simply Recipes / Mark Beahm
Thanks to my Southern childhood, Ive eaten countless cornbreads over the years.
This is not a complaintI love cornbread.
Simply Recipes / Mark Beahm
Each of my grandmothers had their own recipes and methods, and so did my mom.
I make it often to this day; it tastes like home.
Being from the South, I grew up largely eating unsweetened cornbread that contained no flour, only cornmeal.
Simply Recipes / Mark Beahm
It was baked in a blistering hot oven until risen and crisp on the outside.
Im an equal-opportunity cornbread superfan.
That’s how I ended up making this jalapeno honey cornbread.
Jalapeno honey cornbread is based on Elise’sJalapeno Cornbread recipe, which is delicious.
I also added a spicy honey butter which really takes this recipe over the top.
The finished cornbread is just spicy enough and just sweet enough, a fun balance of flavors.
Add the egg, honey, and butter to a medium mixing bowl and whisk together until well mixed.
Add the cornmeal, flour, baking soda, salt, sour cream, and milk.
Whisk just until combineddo not overmix.
Add the jalapenos and give a quick mix.
Immediately pour the batter over top.
The oil will sizzle, so be careful.
Combine the softened butter, honey, and cayenne pepper in a small bowl and mix well.
Let the cornbread sit for 5 to 10 minutes before slicing and serving with the hot honey butter alongside.
Leave us stars and a review below!
