Honey Butter Cornbread with Jalapeños
The BEST super moist and fluffy cornbread recipe. Perfect as a holiday or BBQ side dish or just on its own, warmed up with a little bit of extra honey butter.
Servings: 12 pieces
Calories: 343kcal
Equipment
- 1 9x9 inch square baking dish, silicone, glass or metal
- 1 whisk
- 1 spatula, rubber or wooden
Ingredients
- 1 cup cornmeal
- 1 ¼ cups buttermilk or milk (see Note 1)
- 1 ½ cups all purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- ¾ cup granulated sugar
- 3 large eggs
- 3 tbsp Greek yogurt (see Note 2)
- ½ cup honey
- ½ cup unsalted butter, melted and slightly cooled
- 1-2 jalapeños, seeded and finely diced (see Note 3)
Honey Butter
- 2 tbsp unsalted butter, melted
- 2-3 tbsp honey, to taste
- Pinch salt
Optional
- 1 jalapeño, thinly sliced into rings, for garnish
- Butter or neutral oil, for greasing the baking dish
Instructions
- Gather all your equipment and ingredients then preheat your oven to 350℉/180℃ and grease a 9x9 inch square baking dish with butter or neutral oil, or line with parchment paper
- In a medium bowl, mix together the cornmeal and milk and set the mixture aside for at least 10-15 minutes (see Note 4)
- In a medium bowl, whisk together the flour, baking powder and salt
- In another large bowl, whisk together the sugar, eggs, Greek yogurt, honey and butter until smooth
- Add the dry ingredients and the cornmeal and milk mixture to the wet ingredients and mix with a spatula until smooth and just combined (a few small lumps in the batter are okay)
- Fold the diced jalapeños into the batter
- Transfer the batter to the prepared baking dish (it will be fairly thin and should be easy to pour)
- Top with the slices of jalapeño to garnish
- Bake for 35-30 minutes or until a toothpick inserted in the center comes out clean and the edges are golden brown
- While the cornbread cools, make the honey butter; in a heatproof bowl, mix together the melted butter, honey and salt until smooth
- When the cornbread has mostly cooled, brush or pour the honey butter all over the top then cut into squares and serve
Notes
1. I've made this recipe several times with both buttermilk and regular milk. Both come out fantastic, so don't worry about swapping one for the other depending what you have on hand. The Greek yogurt in this recipe also adds a hint of acidity, so whole milk, 2% or 1% milk all work just fine.
2. As I mentioned right above, the Greek yogurt adds a hint of tang and acidity to the cornbread. You can swap it out for sour cream or plain yogurt, or even just leave it out and add in an extra ¼ cup of buttermilk. If you're leaving it out, I'd recommend using buttermilk instead of regular milk so the final product doesn't lose that little hint of acid.
3. Use 1 or 2 jalapeños depending on the level of spice you prefer. If you prefer to leave them out altogether, that's totally fine too.
4. I've probably said it 10 times throughout this recipe, but don't skip this step or mix the cornmeal in with your dry ingredients. Letting the cornmeal sit with the milk for a little while before combining the rest of your ingredients is the key to making sure your cornbread never, ever turns out dry again.
Nutrition Facts are calculated automatically and could be inaccurate.
Nutrition
Serving: 1 piece | Calories: 343kcal | Carbohydrates: 53g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 392mg | Potassium: 132mg | Fiber: 2g | Sugar: 30g | Vitamin A: 454IU | Vitamin C: 0.3mg | Calcium: 104mg | Iron: 2mg