Description
A spicy, cheesy, and buttery cornbread topped with sweet honey butter, perfect for Father’s Day or any occasion. This easy recipe balances bold flavors with comfort food appeal.
Ingredients
- 1 ½ cups medium grind cornmeal (195g)
- 1 cup all-purpose flour (120g)
- 1 tablespoon baking powder
- 1 teaspoon salt (kosher or table salt)
- 2 tablespoons granulated sugar
- 2 large eggs, room temperature
- 1 cup buttermilk (240ml) or 1 cup milk + 1 tablespoon lemon juice/vinegar
- ½ cup melted unsalted butter (115g)
- 2 medium jalapeños, finely chopped (seeds optional for heat)
- 1 cup sharp cheddar cheese, shredded (110g)
- Honey butter: ½ cup softened butter (115g) mixed with 2 tablespoons honey
Instructions
- Preheat oven to 400°F (200°C). Grease a 9×13-inch baking pan with butter or nonstick spray. Finely chop jalapeños and shred cheddar cheese; set aside.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar until evenly combined.
- In a separate bowl, beat eggs lightly. Add buttermilk and melted butter, whisking until smooth.
- Pour wet ingredients into dry ingredients. Stir gently with a wooden spoon or spatula until just combined; batter should be slightly lumpy.
- Fold in chopped jalapeños and shredded cheddar cheese evenly.
- Pour batter into prepared pan and smooth the top. Bake for 20-25 minutes until edges are golden and a toothpick inserted in the center comes out clean.
- While baking, mix softened butter and honey in a small bowl until creamy to make honey butter.
- Let cornbread cool for about 5 minutes, then spread generously with honey butter. Serve warm.
Notes
[‘Do not overmix the batter to avoid tough cornbread.’, ‘Taste jalapeños first to adjust heat by including or removing seeds.’, ‘Freshly shred cheddar cheese for best melt and flavor.’, ‘Use good quality honey for the honey butter.’, ‘Honey butter balances the spice and adds richness.’, ‘Optional: add a pinch of smoked paprika for smoky depth.’, ‘For dairy-free version, substitute buttermilk with almond milk plus apple cider vinegar, use dairy-free butter and vegan cheese.’, ‘Store leftovers in an airtight container in the fridge up to 3 days; reheat gently.’, ‘Does not freeze well due to texture changes.’]
- Prep Time: 13 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of t
- Calories: 280
- Sugar: 7
- Sodium: 410
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 32
- Fiber: 2
- Protein: 7
Keywords: jalapeño cornbread, cheddar cornbread, honey butter, spicy cornbread, Father's Day recipe, easy cornbread, BBQ side dish