Jalapeño Cornbread with Honey-Lime Butter

Jalapeño Cornbread


2 jalapenos

2/3 cup sugar

1/2 cup melted butter

2 large eggs

1/2 tsp. baking soda

1 cup buttermilk

1/2 tsp. salt

1 cup yellow cornmeal

1 cup flour



Preheat the oven to 375 degrees. Remove the seeds from and slice jalapenos finely. Set aside.
In a medium bowl, stir sugar and butter together. Whisk in eggs. Whisk in baking soda and buttermilk. Add salt, cornmeal, and flour. Do not overmix. As soon as the flour disappears, stop mixing. Add jalapeno slices.


Add batter to a greased 8-inch baking dish and smooth out the batter. Bake for about 35 minutes, or until top is golden brown. Prick the center with a toothpick and make sure it comes out clean. If not clean, bake for about 5 more minutes.

Honey Lime Butter



1/2 cup soft butter, not melted

1 tsp. lime zest

1 tbsp. honey



In a small bowl, mix ingredients together. Serve with cornbread.


Printed from ComfortofCooking.blogspot.com