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Cheesy Cornbread with Jalapeño Chili Honey Butter


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5 from 1 review

  • Total Time: 30 mins

Ingredients

Units Scale

For the Cornbread

  • 1 cup flour
  • 1 cup cornmeal
  • 1 tablespoon white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 6 tablespoons unsalted butter, melted
  • 1 egg, beaten
  • 1 1/4 cup buttermilk
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/3 cup shredded parmesan cheese

For the Jalapeño Chili Honey Butter

  • 1 jalapeño, sliced
  • 1 red chili pepper, sliced
  • 1/3 cup honey
  • 3 tablespoons unsalted butter
  • Pinch of coarse salt


Instructions

  1. Preheat oven to 425˚F. Grease a 9X13 baking dish or a large oven safe skillet.
  2. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt until thoroughly mixed.
  3. In a medium bowl, whisk together butter, egg and buttermilk.
  4. Stir the wet mixture into the dry mixture until just combined.
  5. Add cheeses and stir until completely combined.
  6. Pour the mixture into prepared baking dish. Bake for 20-25 minutes, until top is golden and a toothpick, when inserted in the middle, comes out clean. Cool on a wire rack for 5 minutes.
  7. While the cornbread is baking, make the Jalapeño Chili Honey Butter: In a small sauce pan, melt butter. Stir in honey and salt and bring to a simmer.
  8. Stir in chili and jalapeño and simmer another 2 minutes, stirring occasionally. Remove from heat and let sit for 5 minutes.
  9. Cut cornbread into desired shape and size. Drizzle with jalapeño chili honey butter. Serve warm.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
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