Best Southern-Style Hot Honey Jalapeno Cornbread With Fresh Jalapenos
Tender cornbread with honey and jalapenos. A sweet and savory side for soup, stew, and chili!
Prep Time 25 minutes mins
- 1 cup all-purpose flour or gluten free flour
- 1 cup yellow cornmeal
- 2/3 cup granaulated sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1/3 cup cup melted butter
- 1 large egg
- 1 cup milk
- 1 small jalapeno diced and thinly sliced
- honey for drizzling
Grease or line with parchment paper a 9x9 baking dish. Set aside.
In a large bowl, mix together flour, cornmeal, sugar, salt, baking powder, melted butter, egg, milk, and diced jalapenos together.
Add batter to your prepared baking dish. Top with thinly sliced jalapenos.
Bake 20-25 minutes or until toothpick comes out with a few crumbs on it.
Drizzle with honey.
Cut and serve warm.
Store leftovers in and airtight container or ziplock bag in refrigerator for up to 3 days.
Keyword chili, cornbread, honey, side dish, soup, stew