Mexican Cornbread with Jalapeños, Honey, and Chive Butter

Introduction

Mexican Cornbread with Jalapeños, Honey, and Chive Butter is a savory and sweet twist on the classic cornbread recipe. Infused with spicy jalapeños, a touch of honey for sweetness, and topped with a delicious chive butter, this cornbread recipe adds a flavor-packed side dish to your meals. It’s perfect for pairing with chili, barbecue, or simply enjoying on its own. This moist and tender cornbread is a crowd-pleaser, with a hint of spice balanced by the sweetness of honey. Whether you’re hosting a family dinner or a festive gathering, this recipe is bound to impress.


Ingredients

For the Cornbread

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter (melted)
  • 2 large eggs
  • 1/4 cup honey
  • 1/2 cup canned corn kernels (drained)
  • 1/4 cup diced jalapeños (fresh or pickled, seeds removed for less heat)

For the Chive Butter

  • 1/2 cup unsalted butter (softened)
  • 2 tablespoons fresh chives (finely chopped)
  • 1 tablespoon honey
  • 1/4 teaspoon salt

Preparation

Step 1: Preheat and Prepare

  • Preheat your oven to 400°F (200°C). Grease a 9-inch cast iron skillet or baking dish with butter or cooking spray. This helps to create a crispy crust on the cornbread.

Step 2: Mix the Dry Ingredients

  • In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. This ensures the dry ingredients are well combined and evenly distributed.

Step 3: Combine Wet Ingredients

  • In a separate bowl, whisk together the buttermilk, melted butter, eggs, and honey until smooth. Make sure the butter is slightly cooled before mixing to prevent curdling the eggs.

Step 4: Create the Batter

  • Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix. Fold in the corn kernels and diced jalapeños. The batter should be thick but pourable.

Step 5: Bake the Cornbread

  • Pour the batter into the prepared skillet or baking dish. Smooth the top with a spatula. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.

Step 6: Make the Chive Butter

  • While the cornbread is baking, prepare the chive butter. In a small bowl, mix together the softened butter, chopped chives, honey, and salt. Stir until well combined.

Step 7: Serve

  • Once the cornbread is out of the oven, let it cool for 10 minutes before slicing. Serve warm, topped with a generous spread of chive butter.

Cooking Notes

  • Spice Level: Adjust the heat by adding more or less jalapeño. Removing the seeds will also reduce spiciness.
  • Cornmeal Texture: For a smoother texture, use fine cornmeal. Coarse cornmeal will give a more rustic and grainy texture.
  • Buttermilk Substitute: If you don’t have buttermilk, make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

Serving Suggestions

  • Pair this Mexican cornbread with a hearty bowl of chili, pulled pork, or grilled chicken.
  • Serve it as a side for Mexican dishes like tacos or enchiladas.
  • Enjoy it for breakfast with a drizzle of extra honey and a side of scrambled eggs.

Tips

  • Storage: Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Reheat in the oven or microwave.
  • Make it Gluten-Free: Substitute the all-purpose flour with gluten-free flour for a gluten-free version.
  • Extra Flavor: Add shredded cheddar cheese to the batter for a cheesy variation.
  • Crispy Edges: Use a hot cast-iron skillet for the best crispy edges on the cornbread.

Prep Time:

  • 10 minutes

Cooking Time:

  • 25 minutes

Total Time:

  • 35 minutes

Nutritional Information (Per Serving)

  • Calories: 280 kcal
  • Protein: 5g
  • Sodium: 360 mg
  • Carbohydrates: 35g
  • Sugar: 12g
  • Fat: 13g

Conclusion

Mexican Cornbread with Jalapeños, Honey, and Chive Butter is a delightful twist on a classic comfort food. The combination of sweet honey, spicy jalapeños, and savory chive butter creates a balanced flavor profile that will have everyone reaching for seconds. Easy to make and perfect for any occasion, this recipe is a must-try for fans of cornbread looking for something new and exciting. Enjoy it warm for the ultimate taste experience!

Print
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Mexican Cornbread with Jalapeños, Honey, and Chive Butter


  • Author: Imili Johnson
  • Total Time: 35 minutes

Ingredients

Scale

For the Cornbread

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter (melted)
  • 2 large eggs
  • 1/4 cup honey
  • 1/2 cup canned corn kernels (drained)
  • 1/4 cup diced jalapeños (fresh or pickled, seeds removed for less heat)

For the Chive Butter

  • 1/2 cup unsalted butter (softened)
  • 2 tablespoons fresh chives (finely chopped)
  • 1 tablespoon honey
  • 1/4 teaspoon salt

Instructions

Step 1: Preheat and Prepare

  • Preheat your oven to 400°F (200°C). Grease a 9-inch cast iron skillet or baking dish with butter or cooking spray. This helps to create a crispy crust on the cornbread.

Step 2: Mix the Dry Ingredients

  • In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. This ensures the dry ingredients are well combined and evenly distributed.

Step 3: Combine Wet Ingredients

  • In a separate bowl, whisk together the buttermilk, melted butter, eggs, and honey until smooth. Make sure the butter is slightly cooled before mixing to prevent curdling the eggs.

Step 4: Create the Batter

  • Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix. Fold in the corn kernels and diced jalapeños. The batter should be thick but pourable.

Step 5: Bake the Cornbread

  • Pour the batter into the prepared skillet or baking dish. Smooth the top with a spatula. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.

Step 6: Make the Chive Butter

  • While the cornbread is baking, prepare the chive butter. In a small bowl, mix together the softened butter, chopped chives, honey, and salt. Stir until well combined.

Step 7: Serve

  • Once the cornbread is out of the oven, let it cool for 10 minutes before slicing. Serve warm, topped with a generous spread of chive butter.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes

Nutrition

  • Calories: 280 kcal
  • Sodium: 360 mg
  • Protein: 5g

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