Honey Jalapeño Cornbread

Recipe by: Sheila Williams

Honey Jalapeño Cornbread | a delicious, sweet & savory side for Thanksgiving

Make This Recipe

1/4 cup vegetable oil

1 cup buttermilk

1 cup cornmeal

2 Eggland’s Best large eggs

1/2 cup all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1tbsp sugar

3/4 cup corn

2 jalapeños (1 sliced & 1 seeded/diced)

2tbsp butter

1/4 cup honey

Buy Recipe

Mix eggs, oil, cornmeal & buttermilk in a bowl

In a separate bowl whisk flour, baking soda, baking powder, flour, salt & sugar together

Pour egg mixture into flour mixture & whisk

Add in diced jalapeños & corn (quick stir)

Generously butter baking pan & pour in batter

Top with sliced jalapeños

Bake at 375 for 25min

Glaze top with butter

Then slice & serve with a drizzle of honey