Jalapeno Cheddar Honey Cornbread

I don’t think I’ve ever made a cornbread using buttermilk. The flavor is a little different, but not bad. The honey really sweetens it up from the tang of the buttermilk. 

Jalapeno Cheddar Honey Cornbread

(Adapted from Eat Cake For Dinner)

 

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1 1/4 c. cornmeal

3/4 c. flour

3/4 tsp. baking soda

3/4 tsp. salt

1/4 c. light brown sugar

1/4 c. sugar

1 medium jalapeno, ribbed, seeded and finely chopped

1 1/4 c. grated Cheddar cheese

1/4 c. (4 Tbl.) unsalted butter, melted

1/4 c. honey

1 c. buttermilk

2 large eggs

 

Preheat oven to 350 degrees.  In a medium bowl, combine cornmeal, flour, baking soda, salt, brown sugar, sugar, chopped jalapeno and the grated cheese; set aside. 

 

 

In a separate small bowl, whisk together the melted butter, honey, buttermilk and eggs. 

 

 

 

Add wet ingredients to dry and stir together just until combined.  Pour into a greased 8x8-inch baking pan. 

 

 

Bake for 35 minutes or until a toothpick inserted in the center comes out clean. 

 

Tent with a piece of foil if it gets too brown (I usually do this about 25 minutes in).