This jalapeño cornbread has a nice spice level and if you decide to make the honey butter it is a perfect companion to mix the sweet and spicy. Of course, if you prefer you can leave out the jalapeño and you will still get a great cornbread. While not required the flaky salt does kick this up a notch.
Jalapeño Cornbread
Servings: 8 – 12
Ingredients
- 1 c Cornmeal
- 1 c Flour
- ½ tsp Baking Soda
- ¼ tsp Salt
- 1 Jalapeño
- ½ c Butter
- ⅓ c Sugar
- ⅓ c Brown Sugar
- 2 Eggs
- 1 c Buttermilk
- 1 tbsp Bacon Grease
Optional Honey Butter
- ¼ c Butter
- 3 tbsp Honey
- Flaky Salt
Instructions
- Preheat oven to 400°.
- Mix cornmeal, flour, baking soda, and salt in a bowl and set aside.
- Mince the jalapeño and set aside.
- Melt butter and add to a mixer bowl.
- Add sugars to butter and mix.
- Quickly beat eggs into the butter mixture.
- Mix in buttermilk.
- Slowly mix in flour mixture, until just mixed.
- Fold in the minced jalapeño.
- Add bacon grease to a 10in cast iron pan and place in oven until melted.
- Pour batter into cast iron pan and bake for 20-25 minutes.
Optional Honey Butter
- Melt butter and mix with honey. Drizzle over cornbread after baked. Sprinkle bread with a bit of flaky salt.
Notes
- You can adjust the heat by removing or keeping the jalapeño spine and seeds. If you prefer you can leave the jalapeño out all together.
- A cast iron pan will get a nice bake on the cornbread, if you do not have a cast iron you can use a cake pan, but you might not get the crisp outer layer. Adjust cook time if the size is smaller/larger than 10in.