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
- Preheat oven to 425˚F. Grease a 9X13 baking dish or a large oven safe skillet.
- In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt until thoroughly mixed.
- In a medium bowl, whisk together butter, egg and buttermilk.
- Stir the wet mixture into the dry mixture until just combined.
- Add cheeses and stir until completely combined.
- 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.
- 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.
- Stir in chili and jalapeño and simmer another 2 minutes, stirring occasionally. Remove from heat and let sit for 5 minutes.
- Cut cornbread into desired shape and size. Drizzle with jalapeño chili honey butter. Serve warm.
- Prep Time: 10 mins
- Cook Time: 20 mins