This Sweet Jalapeño Cornbread is a delightful blend of sweet and spicy flavors. The moist and tender cornbread, infused with a hint of jalapeño heat, makes it a perfect side dish for any meal or a delicious snack on its own.
Preparation time
15min
Cooking time
25min
Ingredients
9 Servings
- 120 g all-purpose flour
- 10 g baking powder
- 480 ml buttermilk
- 240 g cornmeal
- 2 eggs
- 60 ml honey
- 2 jalapeños
- 5 g salt
- 100 g sugar
- 60 g unsalted butter
Directions
Step 1
Preheat your oven to 200°C (400°F). Grease a 9x9 inch baking dish or cast-iron skillet.
Step 2
In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
Step 3
In another bowl, whisk together the buttermilk, eggs, melted butter, and honey until well combined.
Step 4
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
Step 5
Fold in the diced jalapeños.
Step 6
Pour the batter into the prepared baking dish or skillet and spread it evenly.
Step 7
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 8
Let the cornbread cool in the pan for a few minutes before slicing and serving.