Cornbread lovers rejoice! This amazing honey jalapeno cornbread recipe tastes incredible and is easy to make. Make a batch of this sweet cornbread recipe to go with your favorite entree for a meal fit for a king!
Honey Jalapeno Cornbread Recipe
Ingredients you will need:
- 1 cup yellow cornmeal
- 1 cup flour
- 1/2 cup refined coconut oil, melted
- 2 eggs
- 1 cup buttermilk
- 1/4 cup milk
- 1 T. baking powder
- 1/2 t. baking soda
- 1/2 cup cane sugar
- 1 t. salt
- 1/2 cup honey
- 1/4 stick butter
- 2-3 jalapenos
- 1 t. Cajun seasoning
- 1/2 t. thyme leaf
Preheat oven to 400 degrees. In a bowl, whisk together 2 cups buttermilk, 1 cup milk, and 4 eggs.
In another bowl, combine 1 cup yellow cornmeal, 1 cup flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt.
Combine both bowls’ ingredients and add 1/2 cup refined coconut oil to those. Mix.
Add 1/2 cup cane sugar and mix further.
Pour cornbread into a 9″ x 13″ baking pan.
Spread mixture evenly. Bake in oven for 40 minutes.
In a pan, melt 1/2 stick butter.
Slice 2 or 3 jalapenos, or 1 large jalapeno.
Add sliced jalapenos, 1 teaspoon Cajun seasoning, and 1/2 teaspoon thyme leaf.
Add 1/2 cup honey. Stir mixture and allow to come up to a simmer.
Remove cornbread from oven and add glaze. Serve and enjoy!
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Honey Jalapeno Cornbread Video Recipe
Start Video Transcript
Hi, Jess in the Rada kitchen, thanks for joining me! Today we’re going make cornbread with a sweet and spicy glaze. Let’s go ahead and get started!
For our ingredients I’m going to take 2 cups of buttermilk, 1 cup of milk, and 4 eggs and whisk them together. If you don’t have buttermilk, you can substitute it with 1 cup of regular milk and a tablespoon of lemon juice or white vinegar. I’m going to whisk this up with my Rada Handi-Stir.
Because this is everybody’s favorite, I’m doubling the recipe. In a mixing bowl, I’m going to combine flour, yellow cornmeal, and salt. Give it a quick stir, and then we’re ready for our wet ingredients. I’m ready to combine our ingredients. I’m going to take my baking powder and soda and add it into my dry mix. On top of that, our egg/buttermilk mixture. And then we’re going to take either a cup of melted butter and adding a cup of heated refined coconut oil. Then with my Rada Mixing Spatula I’m going to combine all of those ingredients.
We’re going to add half a cup of cane sugar and mix it all together. Now we’re ready to take our mixture and with my Mixing Spatula I’m going to go ahead and put this down into our Rada Rectangular Baker. Then I’ll smooth that out and it’s ready to go into our oven that has been preheated at 400 degrees. The first ingredient to the glaze is a whole stick of butter. We’ll allow that to melt and then add the other ingredients.
We’re ready to cut a thin slice of jalapeno. Depending on how hot a glaze you want, you can use 1 or 2. I’m using 1 large one. With my Rada Cook’s Utility knife, I’m going to slice this up, using seeds and all. If you’re doubling the recipe, you want to be sure to double the glaze as well. To my melted butter I’m going to put my jalapenos and then it’s equal parts butter to honey. So a generous helping of honey. Empty out the whole thing. To that we’re going to add a little bit of Cajun seasoning and lastly some thyme leaf. Give it a stir with my Rada Non-Scratch Spoon and let that come up to a simmer.
So here we have our cornbread right out of the oven. It’s covered in delicious sweet and spicy jalapeno glaze. Be sure to subscribe to our YouTube channel so you can get more great recipes just like this one.
End of Video Transcript