Jalapeño Cheddar Cornbread with Honey Butter

Explore the delightful combination of jalapeños, cheddar, and honey in this Jalapeño Cheddar Cornbread with Honey Butter. This recipe creates a moist cornbread that melds the spicy kick of jalapeños with the creamy texture of cheddar cheese, topped off by the sweetness of honey. Enjoy it as a standalone snack or as an accompaniment to your favorite soup or chili. This cornbread is straightforward to prepare, making it a satisfying addition to any meal.

Ingredients

• 1 cup cornmeal
• 1 cup flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/4 cup sugar
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 2 large eggs
• 1 cup cheddar cheese, shredded
• 2 medium jalapeños, seeded and diced

Instructions

1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, whisk the buttermilk, vegetable oil, and eggs together.
4. Gradually mix the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Gently fold in the cheddar cheese and diced jalapeños, ensuring they are evenly distributed through the batter.
6. Transfer the batter to the prepared baking dish, spreading it evenly.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cornbread to cool in the dish for a few minutes before slicing. Serve warm with honey butter.

Keywords: Cornbread, Jalapeño, Cheddar, Baking, Cheese

Spice Rack: Salt, Black Pepper, Chili Powder, Garlic Powder

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