Jalapeño Honey Butter Cornbread

Our Jalapeño Honey Butter Cornbread recipe is a spicy twist on a cookout classic, bringing bold flavour to the table in the most delicious way. Rich and moist from the addition of BeeMaid Honey, this cornbread gets just the right amount of heat from fresh jalapeños. What really makes it shine is the irresistible honey butter glaze that adds a sweet and savoury finish to every bite. Perfect for summer BBQs, potlucks, or as a standout side dish. This is comfort food with a kick!

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Nut Free

Vegetarian

Watch Tutorial

Ingredients

Recipe

1/3 Cup + 1/2 Tbsp

BeeMaid Honey

1 Cup

Buttermilk

1 Cup

Yellow Cornmeal

1 Cup

All Purpose Flour

4 Tsp

Baking Powder

1 Tsp

Salt

2 Tsp

Vegetable Oil

Eggs

3-4

Jalapeno Peppers (seeded and diced)

1/4 Cup

Melted Butter

1/4 Cup

Butter (room temp)

Directions

1. Preheat your oven to 400F.

2. Add the oil and diced jalapenos to a small sauce pan. Cook on medium heat until the peppers have softened then set aside.

3. In a large bowl, mix together the cornmeal, flour, baking powder and salt while the peppers cook. Then, add in the melted butter, buttermilk and the eggs. Mix thoroughly until all the ingredients are combined.

4. Add in the 1/3 cup of BeeMaid Honey and cooked jalapenos to the cornbread mixture. Fold both ingredients in until evenly dispersed throughout the batter.

5. Add nonstick spray to a 10×10 baking tray and pour in the cornbread mixture. Smooth with a spatula so that the batter is even. Bake for 20-25 minutes until the top is a golden brown.

6. Before pulling the cornbread out of the oven, combine the remaining butter and 2 Tbsp of BeeMaid Honey together in a small bowl. Microwave for 20-30 seconds until melted.

7. Remove the cornbread from the oven and let rest for 5 minutes. While the bread is still warm, brush a generous amount of the honey butter on top. Allow the cornbread to cool for another 5 minutes before cutting. Serve and enjoy!