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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