Ingredients

The following ingredients have 4 Servings
  • 2/3 cup unsalted butter  (softened)
  • 1/3 cup sugar
  • 1 3/4 cup cornmeal
  • 1 1/2 cups flour
  • 4 1/2 teaspoons baking powder
  • 3/4 teaspoons salt
  • 1/3 cup honey
  • 3 eggs
  • 1 2/3 cups buttermilk
  • 1 cup chopped Jalapenos (fresh or pickled)

Instruction

  • Start by preheating the oven to 400 degrees and greasing the baking dish. I like to use a 9X9 inch pan for this recipe. Line the bottom of the baking dish with parchment paper and leave some excess on the sides to lift and pull out.
  • Mix the sugar and butter in a bowl until smooth. Grab a different bowl and mix the flour, cornmeal, baking powder, and salt. Use a third bowl and stir in the honey, eggs, and buttermilk. Put 1/2 of the buttermilk mixture into the sugar mixture and then add 1/2 of the dry mixture into the sugar mixture, whisking after each time. Repeat until ingredients are used up. Add in the jalapenos and stir. Pour mixture into the baking dish.
  • Put in the preheated oven and bake for about 25 minutes. Let the cornbread cool on a wire rack for 20 minutes before cutting into it.