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  • Writer's picturecinfulkitchen

Jalapeno Cheddar Hot Honey Cornbread

What goes better with a nice bowl of chili than some warm homemade cornbread! This savory cornbread is sure to please your palate.


JALAPENO CHEDDAR HOT HONEY CORNBREAD


INGREDIENTS

· 1 ¼ cup Yellow Cornmeal

· ¾ cup All-Purpose Flour

· ¾ tsp Baking Soda

· ¾ tsp Kosher Salt

· ¼ cup Brown Sugar

· ¼ cup Sugar

· 1 Jalapeno, seeded and chopped (can add more for extra heat!)

· 1 ½ cup Shredded Cheddar Cheese, divided

· ¼ cup Butter, melted

· ¼ cup Hot Honey (can sub regular honey), extra for drizzle

· 1 cup Buttermilk

· 2 large eggs


INSTRUCTIONS

1. Preheat oven to 350 degrees. In a medium size bowl, combine cornmeal, flour, baking soda, salt and both sugars, chopped jalapenos with 1 ¼ cup of the shredded cheddar cheese and mix well. Set aside.

2. In a small bowl, whisk together honey, melted butter, buttermilk and eggs.

3. Add the wet ingredients to the dry and stir until combined.


4. Pour into a greased 8” x 8” baking dish or cast iron (my preference). Top with ¼ cup of shredded cheese and drizzle with hot honey.

5. Bake in preheated oven for 30 to 35 minutes. Let cool for 10 minutes before slicing and ENJOY!






**Notes**

· If cornbread starts to get brown quickly, can use tin foil to loosely cover and continue to bake.



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