Jalapeño Cornbread with Honey Butter

This Jalapeño Cornbread combines the traditional flavor of cornbread with a spicy kick from fresh jalapeños. Topped with a sweet honey butter, it offers a delightful contrast of spicy and sweet flavors, making it perfect for any meal. This dish is vegetarian-friendly and brings a creative twist to a classic recipe.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 cup milk
• 1/4 cup vegetable oil
• 2 large eggs
• 1 cup fresh jalapeños, diced (seeds removed for less heat)
• 1/2 cup shredded cheddar cheese
• 1/4 cup unsalted butter, softened
• 1/4 cup honey

Instructions:

1. Preheat your oven to 400°F (200°C) and grease a 9-inch square baking pan.
2. In a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, whisk together the milk, vegetable oil, and eggs until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Fold in the diced jalapeños and shredded cheddar cheese.
6. Pour the batter into the prepared baking pan and spread evenly.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. While the cornbread is baking, prepare the honey butter by combining the softened butter and honey in a small bowl until smooth.
9. Once the cornbread is done, let it cool for a few minutes before slicing. Serve warm with honey butter on the side.