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.

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Prep Time 20

Cook Time 45

Total Time 1

Servings: 8 servings

Course: Bread, Dinner, Side Dish

Cuisine: Mexican

Calories: 483

Ingredients Method Nutrition

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

Method

Gather all ingredients.
Melt 1/2 cup butter. Set aside to cool slightly.
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.
Preheat the oven to 350 degrees F (180 degrees C). Spray a 9-inch round cake pan with nonstick cooking spray.
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.
Carefully pour cornbread mixture over jalapenos.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
Cool cornbread in the pan for 15 minutes. Carefully invert onto a serving dish. Serve topped with remaining hot honey butter.