Jalapeno Cheddar Honey Cornbread
Teresa Ambra
Jalapeno Cheddar Honey Cornbread is outrageously good! This scrumptious Tex-Mex cornbread recipe is sweet, savory and spicy. Great served with chili, soup or your favorite Tex-Mex meal.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Breads, Rolls and Muffins
Cuisine Tex-Mex
Servings 16
Calories 186 kcal
1 1/4 cup stone ground corn meal or regular corn meal 3/4 cup UNBLEACHED all-purpose flour 3/4 tsp. salt 3/4 tsp. baking soda 1/4 cup granulated sugar 1/4 cup light brown sugar packed 1 medium jalapeno pepper seeded and finely diced (or more or less, to taste) 1 1/4 cups Mexican cheese blend or Cheddar cheese 1/4 cup honey 2 large eggs 1 cup buttermilk or soured milk 1/4 cup melted unsalted butter (1/2 stick) 1/2 jalapeno pepper seeded and sliced, for garnish, if desired
Combine honey, eggs, buttermilk (or soured milk) and melted butter in a mixing bowl.
Whisk until smooth.
Set aside.
Combine corn meal, flour, salt, baking soda, sugar, brown sugar, jalapeno pepper and cheese in another bowl and mix thoroughly.
Add buttermilk mixture to cornmeal mixture.
Spray an 8x12” glass baking dish with cooking spray.
Pour cornbread batter into prepared dish.
Place a few jalapeno pepper slices on top.
Bake at 350° for approximately 20-25 minutes or until a toothpick inserted in center comes out clean.
Tent with foil after 15 minutes, if necessary, to prevent browning.
NOTE: Be careful to remove all the seeds from the pepper before adding to recipe.
© Can’t Stay Out of the Kitchen
Calories: 186 kcal Carbohydrates: 25 g Protein: 5 g Fat: 7 g Saturated Fat: 4 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Trans Fat: 0.1 g Cholesterol: 41 mg Sodium: 233 mg Potassium: 94 mg Fiber: 1 g Sugar: 12 g Vitamin A: 219 IU Vitamin C: 2 mg Calcium: 84 mg Iron: 1 mg
Keyword bread, corn, cornbread