Sweet Honeyed Jalapeño Cornbread
- Anthology of Crumbs
- Sep 29
- 1 min read
Updated: 7 days ago
1
Buttermilk Substitute:
If you do not have buttermilk, you can substitute 1 cup of milk (any kind) combined with 1 tablespoon of white vinegar or lemon juice. Let it stand for 5 minutes before using.
2
Controlling Heat:
To reduce the heat of the peppers, ensure you remove all seeds and white membranes before chopping. To increase the heat, leave a few seeds in!
3
Serving Suggestions:
These muffins are wonderful served warm with a drizzle of honey and a small pat of whipped butter. They make a perfect accompaniment to chili, pot roast, or hearty soups.
4
Freezing:
Cooled cornbread muffins freeze beautifully in an airtight freezer bag for up to 3 months.
Notes
1
Preheat oven to 425°F (218°C). Line a 12 cup muffin pan with liners or grease lightly. Set pan aside.
2
Combine Dry Ingredients: Whisk the cornmeal, flour, baking powder, baking soda, salt, and cayenne pepper together in a large bowl. Set aside.
3
Combine Wet Ingredients: In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk.
4
Mix Batter: Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid overmixing.
5
Fill and Bake (Two Temperatures): Spoon batter into muffin liners, filling all the way to the top. Bake for 5 minutes at 425 °F (218 °C) then, keeping the muffins in the oven, reduce heat to 350° F (177 °C) and continue baking for another 16–17 minutes. The total time these muffins should be in the oven is around 21–23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
6
Cool and Store: Remove muffins from the oven and allow to cool in the pan for 5–10 minutes before enjoying. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.
Instructions
1 cup (120 g) cornmeal (fine or medium ground)
1 cup (150 g) all purpose flour (spooned & leveled)
1 tsp baking powder
½ tsp baking soda
⅛ tsp salt
⅛ tsp cayenne pepper
½ cup (125 g) unsalted butter (melted and slightly cooled)
2 Tbsp (30 ml) canola or vegetable oil (or melted coconut oil)
¼ cup (50 g) packed light or dark brown sugar
2 Tbsp (30 ml) honey
1 large egg (at room temperature)
1 cup (250 ml) buttermilk (at room temperature)
1 to 2 chopped jalapeño peppers (remove seeds for less heat
Sweet Honeyed Jalapeño Cornbread
Anthology of Crumbs
This cornbread recipe is designed for those who appreciate a perfect balance of sweet and savoury. The rich buttermilk and honey create a tender crumb, while the finely chopped jalapeño provides a gentle, satisfying warmth. They are ideal served alongside a hearty chilli or stew, or simply enjoyed as a cozy afternoon snack.
Servings :
12 muffins
Calories:
Prep Time
10 min
Cooking Time
∼21 minutes
Rest Time
5 min (cool)
Total Time
∼36 minutes
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