Jalapeño–Sour Cream Cornbread with Honey Butter

Name: Jalapeño–Sour Cream Cornbread with Honey Butter
Prep time: 10 min
Total time: 35 min
Yield: 8 serving(s)
Ingredients: 1 c. all-purpose flour, spooned and leveled; 1 c. cornmeal; 1 tbsp. baking powder; 1 tsp. kosher salt; 1/2 tsp. baking soda; 1 c. full-fat sour cream; 1/2 c. whole milk; 1/4 c. pure honey; 2 large eggs; 1 large or 2 small jalapeños, seeded and finely chopped (about 1/4 cup); 1/2 c. (1 stick) unsalted butter; 1/2 c. (1 stick) unsalted butter, softened

Give your summer cornbread a seriously kicky upgrade!

By Dawn PerryPublished: Jun 20, 2021

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Hector Sanchez

Yields:

8 serving(s)

Prep Time:

10 mins

Total Time:

35 mins

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Ingredients

Cornbread

1 cup all-purpose flour, spooned and leveled
1 cup cornmeal
1 Tbsp. baking powder
1 tsp. kosher salt
1/2 tsp. baking soda
1 cup full-fat sour cream
1/2 cup whole milk
1/4 cup pure honey
2 large eggs
1 large or 2 small jalapeños, seeded and finely chopped (about 1/4 cup)
1/2 cup (1 stick) unsalted butter

Honey Butter

1/2 cup (1 stick) unsalted butter, softened
1/4 cup pure honey

Directions

1. Step 1Make cornbread: Preheat oven to 400°F. Whisk together flour, cornmeal, baking powder, salt, and baking soda in a bowl. Whisk together sour cream, milk, honey, eggs, and jalapeños in a second bowl.
2. Step 2Melt butter in a 10-inch cast-iron skillet over medium heat. Pour butter into sour cream mixture and whisk to combine. Add wet ingredients to dry and stir until blended. Transfer batter to skillet and smooth top.
3. Step 3Bake until golden brown and a toothpick inserted in center comes out clean, 20 to 25 minutes.
4. Step 4Make honey butter: Stir together butter, honey, and a pinch of salt in a bowl. Serve cornbread warm with honey butter.

Be sure to taste the jalapeños before you add them to the batter. If they are super spicy, use slightly fewer. Spicy or mild, they’ll add lots of flavor to the finished cornbread.

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