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Jalapeño Cheddar Cornbread with Hot Honey Recipe

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3.9 from 65 reviews

A flavorful and spicy Jalapeño Cheddar Cornbread infused with a touch of sweet and spicy Hot Honey. This recipe combines the sharpness of cheddar cheese, the mild heat of jalapeños, and the sweet heat of homemade hot honey, creating a perfectly moist and tender cornbread that pairs well with any savory meal or can be enjoyed as a snack.

  • Total Time: 43 minutes
  • Yield: 8 servings (one 10-inch skillet of cornbread) or about 12 muffins

Ingredients

Spices and Butter

  • 2 medium jalapeño peppers, finely diced
  • 4 tbsp (57g) butter, for melting
  • 1 tbsp softened butter, for greasing the skillet

Dry Ingredients

  • 1 cup (135g) all purpose flour (can use gluten-free cup-for-cup blend)
  • 1 cup (165g) cornmeal
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 tsp Tajín seasoning (or cayenne pepper as substitute)

Cheese

  • 3/4 cup (80g) grated cheddar cheese (or Tex-Mex shredded cheese blend)
  • 1/2 cup (65g) cubed medium cheddar cheese, about 1/4 inch cubes

Wet Ingredients

  • 2 large eggs
  • 1 cup (250 ml) buttermilk or sour milk (see Notes)
  • 2 tbsp runny honey
  • 2 tbsp Hot Honey (see Notes)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it reaches the ideal temperature for baking the cornbread evenly.
  2. Sauté Jalapeños: In a small skillet over medium-high heat, sauté the finely diced jalapeño peppers until they are warmed through and just beginning to brown. No oil is needed as the peppers release moisture quickly. Remove and set aside to cool.
  3. Melt Butter: Place 4 tablespoons of butter in a small pot and melt over low heat, then set it aside to cool slightly for mixing.
  4. Grease Skillet: Use the softened butter to thoroughly grease a 10-inch cast iron skillet or a similar-sized baking pan (8×10 inch works well) to prevent sticking and help with browning.
  5. Combine Dry Ingredients: In a large bowl, mix together the all-purpose flour, cornmeal, granulated sugar, baking powder, salt, and Tajín or cayenne pepper until evenly distributed.
  6. Mix Wet Ingredients: In a separate small bowl, gently beat the eggs. Add the buttermilk (or sour milk), runny honey, Hot Honey, and melted butter, stirring gently to combine all wet ingredients thoroughly.
  7. Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold together, careful not to over-mix; the batter should still be a bit lumpy to keep the bread tender.
  8. Add Cheese and Jalapeños: Fold in the grated cheddar cheese, cubed cheese, and cooled sautéed jalapeños for bursts of cheesy heat throughout the bread.
  9. Pour and Bake: Pour the batter evenly into the prepared skillet and place it on the center oven rack. Bake for 28-30 minutes, or until the cornbread is set and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  10. Cool and Serve: Allow the cornbread to cool in the skillet for about 30 minutes to finish setting up. Slice into wedges and serve warm or at room temperature.

Notes

  • To substitute buttermilk, combine 1 tablespoon of white vinegar with 1 cup of milk and let it sit for 5 minutes until slightly sour.
  • Hot Honey can be made by warming 1/2 cup runny honey with 1 tablespoon dried chili flakes and 1 teaspoon apple cider vinegar over medium heat until bubbling near the edges. Remove from heat and steep for 30 minutes before straining or using as is. Store in a jar at room temperature.
  • This cornbread batter can also be baked as muffins. Pour into a muffin tin to fill about 12 regular-sized muffins and bake for 15-20 minutes, checking at 15 minutes for doneness.
  • Use a cast iron skillet for best crust and texture, but any oven-safe baking pan of similar size will work.
  • Spraying your measuring cup with non-stick spray before measuring honey prevents sticking and makes pouring easier.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American Southern

Find it online: https://flavorhug.com/jalapeno-cheddar-cornbread-with-hot-honey-recipe/