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Amazing Sweet Heat Honey Jalapeño Cornbread fix: 20

Sweet Heat Honey Jalapeño Cornbread
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This cornbread brings a welcome kick to your table. It perfectly balances sweet honey notes with the bright heat of jalapeño peppers. Get ready to impress your guests with this flavorful twist on a classic.

Ingredients

Scale
  • 1 1/2 cups Yellow Cornmeal
  • 1 cup All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Milk
  • 1/2 cup Vegetable Oil
  • 2 large Eggs
  • 1/4 cup Honey
  • 1 large Jalapeño, seeded and finely minced

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Grease and flour an 8×8 inch baking pan or a 9-inch round cake pan.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the milk, oil, and eggs until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix.
  5. Gently fold in the honey and the minced jalapeño.
  6. Pour the batter into your prepared pan.
  7. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cornbread cool in the pan for a few minutes before slicing and serving warm.

Notes

  • For extra heat, leave some seeds in the jalapeño.
  • You can substitute buttermilk for milk for a slightly tangier flavor.
  • Brush the top with melted butter immediately after removing it from the oven for a richer crust.

Nutrition

Find it online: https://savorandpin.com/sweet-heat-honey-jalapeno-cornbread/