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5 from 3 votes

Jalapeno Honey Cornbread

By Britney
Prep: 30 minutes
Cook: 50 minutes
Total: 1 hour 20 minutes
Servings: 12 servings
sliced jalapeno honey cornbread on a plate with spicy honey butter and jalapenos.
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Sweet, spicy, buttery - This jalapeño honey cornbread served with smoky honey butter is the perfect side for chili, BBQ, or any comfort food.
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Ingredients 

  • 2 cups Cornmeal
  • 2 cups All Purpose Flour
  • 1 1/2 tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 1/2 tsp Chili Powder
  • 1/2 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 3/4 cup Sugar
  • 3 Jalapenos, (seeds removed, diced)
  • 1/4 cup Honey
  • 1/2 cup Vegetable Oil
  • 4 tbsp Salted Butter, (melted)
  • 1 1/2 cup Whole Milk
  • 1/2 cup Sour Cream
  • 2 large Eggs
  • 14.75 oz Canned Creamed Corn

Smoky Honey Butter

  • 4 tbsp Salted Butter, (room temperature)
  • 2 tbsp Honey
  • 1 tsp Chili Powder
  • 1/2 tsp Cayenne Pepper, (optional)

Instructions 

  • Line a 9x9 baking dish with parchment paper. (for thinner cornbread, use a 9x13 baking dish) Set aside.
  • Now make the honey butter - combine room temperature butter, honey, chili powder, cayenne pepper, and a pinch of salt in a small bowl. Mix together until combined and set aside. 
  • In a medium bowl, combine cornmeal, all purpose flour, baking powder, baking soda, chili powder, smoked paprika, and kosher salt. Mix together in a set aside. 
  • In a large mixing bowl, combine sugar and diced jalapenos. Rub together (use gloves if you have sensitive skin) to release the oils from the jalapenos, this enhances the jalapeno flavor. Then add honey, melted butter, and vegetable oil. Whisk together for about 1 minute, until combined, then add in the milk, sour cream, and eggs. Continue to mix until combined.
  • Add the dry ingredients to the wet ingredients and fold together. Pour in the creamed corn and mix until just combined. Pour the cornbread batter into the prepared baking dish. Let the batter rest while the oven preheats.
  • Preheat the oven to 400 degrees F. Bake in the preheated oven for 25 minutes, remove from the oven and brush gently with half of the honey butter. Continue to bake for an additional 25-30 minutes, until golden brown and a toothpick comes out clean from the center of the cornbread. Fresh out of the oven, brush again with the honey butter and allow it to cool in the pan for 20 minutes, then remove onto a wire rack to cool completely. 
  • Top with butter and flakey sea salt and serve! 

Nutrition

Calories: 455kcal, Carbohydrates: 61g, Protein: 7g, Fat: 21g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 60mg, Sodium: 866mg, Potassium: 179mg, Fiber: 3g, Sugar: 23g, Vitamin A: 706IU, Vitamin C: 4mg, Calcium: 233mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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