Mexican Cornbread with Cheddar, Jalapeño, and Honey Butter

Ingredients

For the Cornbread:

• 1 1/2 cups yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1 1/2 cups buttermilk
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 tablespoon honey
• 1 1/2 cups shredded sharp cheddar cheese
• 2 large jalapeños, finely diced (remove seeds for less heat)
• 1/4 cup finely chopped green onions (optional for added flavor)
• 1/2 cup canned corn kernels, drained (optional for texture)

For the Honey Butter:

• 1/2 cup unsalted butter, softened
• 3 tablespoons honey
• 1/4 teaspoon sea salt (optional)

Preparation

Step 1: Prepare the Cornbread Batter

1. Preheat your oven to 400°F (200°C). Grease a 9×9-inch baking dish or a cast-iron skillet with non-stick spray or a bit of melted butter.
2. In a large mixing bowl, combine dry ingredients: yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and black pepper. Whisk until well blended.
3. In another bowl, whisk together the wet ingredients: eggs, buttermilk, melted butter, and honey. Ensure the butter is not too hot to prevent cooking the eggs.
4. Gradually pour the wet ingredients into the dry mixture. Stir gently with a wooden spoon or spatula until just combined; avoid over-mixing, as this can make the cornbread dense.
5. Fold in the cheddar cheese, diced jalapeños, and, if using, chopped green onions and corn kernels. Ensure the ingredients are evenly distributed throughout the batter.

Step 2: Bake the Cornbread

1. Pour the batter into the prepared baking dish or cast-iron skillet, spreading it evenly with a spatula.
2. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If using a cast-iron skillet, the edges should be crispy and slightly caramelized.

Step 3: Prepare the Honey Butter

1. While the cornbread is baking, make the honey butter. In a small bowl, combine softened butter, honey, and sea salt. Mix well until smooth and fluffy.
2. Transfer the honey butter to a serving dish and set it aside at room temperature.

Step 4: Cool and Serve

1. Once the cornbread is fully baked, remove it from the oven and let it cool in the pan for about 10 minutes.
2. Slice and serve warm, generously slathered with the honey butter.

Cooking Notes:

• The cornbread can be made spicier or milder by adjusting the amount of jalapeño. For a milder version, remove all seeds and white membranes.
• Using a cast-iron skillet adds a delightful crust to the cornbread, enhancing its texture.
• If you like a touch of sweetness, consider adding an extra tablespoon of honey to the batter.

Serving Suggestions:

• Serve alongside a hearty bowl of chili, a barbecue spread, or a plate of smoky pulled pork.
• It pairs beautifully with Mexican-inspired dishes like tacos, enchiladas, or grilled fajitas.
• For a breakfast twist, serve with scrambled eggs, crispy bacon, and avocado slices.

Tips:

• Use fresh ingredients: Fresh jalapeños and sharp cheddar cheese add the best flavor to the cornbread.
• Room temperature eggs and buttermilk help the batter come together more smoothly.
• Storage: Keep leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven to restore the crispy texture.
• Freezing: Wrap individual pieces tightly in plastic wrap and freeze for up to 3 months. Thaw and warm in the oven before serving.

Prep Time:

• 15 minutes

Cooking Time:

• 25 minutes

Total Time:

• 40 minutes

Nutritional Information (Per Serving):

• Calories: Approximately 320
• Protein: 8g
• Sodium: 480mg

Conclusion

Mexican Cornbread with Cheddar, Jalapeño, and Honey Butter is the perfect blend of savory, sweet, and spicy, making it a must-try recipe for any cornbread lover. The honey butter adds a rich sweetness that balances the heat of the jalapeños, while the cheddar provides a satisfying, gooey texture. Enjoy it as a comforting side dish or make it the star of your meal.

Mexican Cornbread with Cheddar, Jalapeño, and Honey Butter

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• Author: Imili Johnson
• Total Time: 40 minutes

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Ingredients

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For the Cornbread:

• 1 1/2 cups yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1 1/2 cups buttermilk
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 tablespoon honey
• 1 1/2 cups shredded sharp cheddar cheese
• 2 large jalapeños, finely diced (remove seeds for less heat)
• 1/4 cup finely chopped green onions (optional for added flavor)
• 1/2 cup canned corn kernels, drained (optional for texture)

For the Honey Butter:

• 1/2 cup unsalted butter, softened
• 3 tablespoons honey
• 1/4 teaspoon sea salt (optional)

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Instructions

Step 1: Prepare the Cornbread Batter

1. Preheat your oven to 400°F (200°C). Grease a 9×9-inch baking dish or a cast-iron skillet with non-stick spray or a bit of melted butter.
2. In a large mixing bowl, combine dry ingredients: yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and black pepper. Whisk until well blended.
3. In another bowl, whisk together the wet ingredients: eggs, buttermilk, melted butter, and honey. Ensure the butter is not too hot to prevent cooking the eggs.
4. Gradually pour the wet ingredients into the dry mixture. Stir gently with a wooden spoon or spatula until just combined; avoid over-mixing, as this can make the cornbread dense.
5. Fold in the cheddar cheese, diced jalapeños, and, if using, chopped green onions and corn kernels. Ensure the ingredients are evenly distributed throughout the batter.

Step 2: Bake the Cornbread

1. Pour the batter into the prepared baking dish or cast-iron skillet, spreading it evenly with a spatula.
2. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If using a cast-iron skillet, the edges should be crispy and slightly caramelized.

Step 3: Prepare the Honey Butter

1. While the cornbread is baking, make the honey butter. In a small bowl, combine softened butter, honey, and sea salt. Mix well until smooth and fluffy.
2. Transfer the honey butter to a serving dish and set it aside at room temperature.

Step 4: Cool and Serve

1. Once the cornbread is fully baked, remove it from the oven and let it cool in the pan for about 10 minutes.
2. Slice and serve warm, generously slathered with the honey butter.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 320
• Sodium: 480mg
• Protein: 8g