Description
Sweet cornbread with honey and jalapeños is a delightful dish that combines sweetness and a hint of spice, perfect for those who enjoy a little kick in their baked goods.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup fresh or canned corn kernels
- 1/2 cup jalapeños, diced
- Honey, for drizzling
Instructions
- Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish or cast-iron skillet.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, melted butter, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the corn kernels and diced jalapeños.
- Pour the batter into the prepared baking dish or skillet and spread evenly.
- Bake for 20-25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let it cool for a few minutes, drizzle honey over the top, cut into squares or wedges, and serve warm.
Notes
- For a milder flavor, use fewer jalapeños or remove the seeds and membranes.
- Consider adding cheese for extra flavor, such as shredded cheddar or Monterey Jack.
- Store leftovers in an airtight container at room temperature for up to two days or refrigerate for about a week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cornbread, sweet cornbread, honey, jalapeños, baking, American cuisine