Honey Jalapeno Cornbread
Indulge in the perfect blend of sweet and spicy with this Honey Jalapeno Cornbread. It's jam-packed with flavor, and is almost guaranteed to steal the show of your next cookout!
Servings: 10 Slices
Calories: 212kcal
Equipment
- Large Mixing Bowl
- 4 x 9-inch Loaf Pan Greased
- Wire Cooling Rack
- Skillet for toasting, if desired
Ingredients
- 1 ¼ Cup All-Purpose Flour 165g
- ¾ Cup Yellow Cornmeal 105g
- ⅓ Cup Honey 105g
- 1 Tablespoon Baking Powder 14g
- 1 Teaspoon Fine Sea Salt 7g
- 1 ¼ Cup Whole Milk 305g
- ¼ Cup Oil 50g
- 1 Egg Beaten
- 1 Large or 2 Small Jalapenos Seeded & Diced
- Unsalted Butter For Greasing & Toasting
Instructions
- Preheat the oven to 375ºF. Grease a 4 x 9-inch loaf pan with unsalted butter.
- In a large bowl, combine flour, cornmeal, baking powder, and salt. Whisk until incorporated.
- Add milk, oil, honey, and beaten egg. Stir until completely combined and smooth. Fold in the diced jalapenos.
- Pour the batter into the prepared loaf pan and bake for 30 to 35-minutes or until lightly golden brown. A toothpick inserted in the center should come out clean - or- an instant read thermometer registers 195 - 200ºF in the center.
- Remove cornbread from the oven and allow to cool in the pan for 5-minutes. Remove from pan and transfer to a wire cooling rack and cool to room temperature. Cut into ¾ to 1-inch slices and serve.
- Optionally (and highly recommended!), spread both sides of each slice with softened, unsalted butter and toast for several minutes in a large skillet heated over medium-high heat until lightly crisp and browned.
Nutrition
Calories: 212kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 379mg | Potassium: 117mg | Fiber: 2g | Sugar: 11g | Vitamin A: 88IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 1mg
