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Cornbread has long been a beloved staple in American cuisine, cherished for its comforting texture and ability to complement a wide range of dishes. Whether served alongside a hearty chili or as a base for a Southern-style feast, cornbread brings warmth and nostalgia to the table. Its origins can be traced back to Native American culinary traditions, where corn was a fundamental crop. Over time, cornbread evolved, embracing various regional flavors and cooking methods, making it a versatile dish enjoyed across the United States.

Jalapeño Honey Butter Cornbread – A Sweet & Spicy Twist!

Discover the delightful fusion of sweet and spicy with this Jalapeño Honey Butter Cornbread recipe! A twist on a classic comfort food, this cornbread balances the heat of jalapeños with the sweetness of honey, creating a flavorful dish perfect for any occasion. Easy to make and versatile, it pairs beautifully with chili, barbecue, or soups. Elevate your meals and impress your guests with this warm, inviting treat that will leave everyone wanting more!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup buttermilk

1/3 cup unsalted butter, melted

2 large eggs

1 medium jalapeño, finely diced (seeds removed for less heat)

1/2 cup corn kernels (fresh, frozen, or canned)

1/4 cup honey (plus extra for drizzling)

1/2 teaspoon cumin (optional, for added warmth)

Chives or green onions, finely chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or cast-iron skillet with butter or non-stick spray.

    Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, and cumin (if using). Whisk them together until well mixed.

      Combine Wet Ingredients: In another bowl, whisk together the buttermilk, melted butter, honey, and eggs until smooth.

        Incorporate Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently stir until just combined; be careful not to overmix. The batter should be slightly lumpy.

          Add Jalapeños and Corn: Fold in the diced jalapeño and corn kernels into the batter, ensuring they are evenly distributed.

            Pour Batter: Pour the batter into the prepared baking dish or skillet, spreading it evenly.

              Bake: Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

                Cool Slightly: Once baked, remove it from the oven and allow it to cool for about 5 minutes.

                  Serve with Honey Butter: For an extra treat, whip together softened butter and some additional honey to create a honey butter spread. Serve this alongside warm slices of cornbread, drizzling additional honey on top if desired.

                    Garnish: Optionally sprinkle chopped chives or green onions over the cornbread for added flavor and visual appeal.

                      Prep Time: 15 min | Total Time: 45 min | Servings: 9 squares