“Anyone who claims to know all the answers doesn’t really know very much. But the person who loves God is the one whose God recognizes.”
-1 Corinthians 8:2-3 NLT
If you love cornbread that’s golden and buttery with a little sweetness and a gentle kick, this Honey Buttermilk Jalapeño Cornbread is for you. The honey adds just enough sweetness to balance the cornmeal and spicy jalapeño, while the buttermilk keeps the cornbread tender and flavorful.
I love that the jalapeño doesn’t completely take over this cornbread. When I chop up the jalapeños, I discard of the middle section where all the seeds are, because the seeds is where the spiciness comes from. Feel free to add as much or as little seeds as you want based on your spice tolerance. And while you get little jalapeños all through the cornbread, the honey brings everything together with a subtle sweetness. The edges bake up beautifully golden and slightly crisp, while the center stays soft and moist.
This cornbread is perfect alongside a cozy bowl of chili, my Roasted Corn and Poblano Chowder, collard greens (check out my favorite recipe here), or your favorite fall soup. I especially love serving it warm with a little salted butter and an extra drizzle of honey. You can also add shredded cheddar cheese if you want to make it a little more savory!
Whether you’re making a big pot of soup or just want something warm and homemade to go with dinner, this Honey Buttermilk Jalapeño Cornbread is an easy side dish that’s full of flavor. It’s a simple twist on classic cornbread that brings a little sweetness and spice to the table.
Honey Buttermilk Jalapeño Cornbread
Ingredients
Method
- Preheat the oven to 400°F. Place a 9-inch cast-iron skillet in the oven while it preheats. You can also use a greased 8×8-inch baking dish.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Stir in the diced jalapeño.
- In another bowl, whisk together the eggs, buttermilk, honey, melted butter and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir just until combined. Don't overmix, the batter should be thick and slightly lumpy.
- Carefully remove the hot skillet from the oven and add a small pat of butter, swirling to coat the bottom. Pour in the batter.
- Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Mix the melted butter and honey together. Brush it generously over the hot cornbread as soon as it comes out of the oven.
- Rest for 5–10 minutes, then slice and serve warm.
