Name: Hot Honey Jalapeño Cornbread
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Mexican
Ingredients: 3/4 cup butter, divided; 2 eggs, at room temperature; 1 cup buttermilk, at room temperature; 1 cup hot honey, such as Mike's® Hot Honey, divided; 1/4 cup white sugar; 1 1/2 cups all-purpose flour; 1 cup cornmeal; 1 tablespoon baking powder; 1 teaspoon salt; 4 jalapenos, sliced, or more as needed

Hot Honey Jalapeño Cornbread

This hot honey jalapeno cornbread takes cornbread to a whole new level. Like an upside-down cake, hot honey, butter, and jalapeno pepper slices form the top, and a hot honey butter drizzle finishes it off.

1 hr 40 min total 20 min prep 45 min cook 8 483 cal

Instructions

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1 Gather all ingredients.
2 Melt 1/2 cup butter. Set aside to cool slightly.
3 In a large bowl whisk eggs and buttermilk together. Slowly add melted butter, a little at a time. Add 1/2 cup hot honey and sugar. Whisk in flour, cornmeal, baking powder, and salt. Cover the bowl and let the batter rest in the refrigerator for 20 to 30 minutes.
4 Preheat the oven to 350 degrees F (180 degrees C). Spray a 9-inch round cake pan with nonstick cooking spray.
5 Melt remaining 1/4 cup butter. Add 1/2 cup hot honey and stir until well combined. Set 1/4 cup of mixture aside. Pour remaining hot honey butter into the cake pan. Place sliced jalapenos on top of honey, covering the entire surface.
6 Carefully pour cornbread mixture over jalapenos.
7 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
8 Cool cornbread in the pan for 15 minutes. Carefully invert onto a serving dish. Serve topped with remaining hot honey butter.