Cheesy Honey Jalapeño Cornbread
You will LOVE this Honey Jalapeño Cornbread recipe! Made with fresh jalapenos peppers, and plenty of cheese, it’s the perfect side dish for soup.
Soup season is upon us! If you’ve been following along here at Blackberry Babe, you already know how much I love soup, and I’m always looking for things to serve on the side. This honey jalapeno cornbread recipe is super special and just made to go with a bowl of chili.
This cornbread is light and fluffy, with amazing flavor from the cheese, honey and fresh jalapenos.
When making this recipe, the most important tip is to not overmix it. Overmixing will make the cornbread super tough! I recommend folding in the wet ingredients and inclusions with a spatula.
You want to get it just barely mixed so that the dry ingredients are no longer dry, but no further than that.
Recipe Substitutions and Additions
There are plenty of changes you can make to this recipe and still have a great pan of cornbread! Here are a few suggestions:
- Unsalted butter can be used, but add an additional half teaspoon of salt.
- For the cheese, consider swapping pepper jack or Monterey jack cheese for the sharp cheddar cheese.
- To add a spicy kick to the cornbread, leave the seeds in the jalapeno, or you can add a few dashes of hot sauce or a pinch of cayenne pepper to the cornbread batter. You can also substitute hot honey for the honey.
- Instead of the sour cream, you can substitute buttermilk.
- Add 1/2 cup of corn kernels to the batter for extra texture and flavor.
Serving Suggestions
I think this jalapeno cornbread recipe makes the perfect side dish for chili or soup! Pair it with my Steak Chili, Crack Chicken Soup or hearty Vegetable Barley Soup.
Serve the cornbread warm, drizzled with honey or hot honey and a pat of butter!
Storing Leftover Jalapeno Cornbread
Store in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator. Or, you can freeze completely cooled cornbread in a freezer bag or container for up to 2 months.
I hope that you love this easy cornbread recipe and that it brings some joy to these cold winter months! If you make it, I’d love to hear how it went in the comments below.
Cheesy Honey Jalapeno Cornbread
Ingredients
- 1 ¼ cups all-purpose flour
- ¾ cup yellow cornmeal, not self-rising
- ¼ cup granulated sugar
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup milk
- ½ cup sour cream
- ½ cup salted butter, melted
- ¼ cup honey
- 2 large eggs
- 2 jalapenos, seeds and membranes removed, minced
- 1 cup cheddar cheese, freshly shredded
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 8-inch square baking dish with baking spray.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate mixing bowl combine the milk, sour cream, melted butter, honey, and eggs.
- Add the dry ingredients into the wet ingredients and stir until almost combined. Add the jalapeños and cheese and fold them in with a spatula until just combined. Do not over stir.
- Pour the batter into the pan and spread out evenly.
- Bake for 25-29 minutes until a toothpick inserted comes out clean.
- Remove from the oven and let cool for 10 minutes before slicing and serving. Serve with a drizzle of honey and a slather of butter, if desired.
