In a medium bowl, combine your dry ingredients: cornmeal, flour, baking soda, salt, brown sugar, sugar, chopped jalapeno, and the grated cheese; set aside.
In a separate small bowl, whisk together the melted butter, honey, buttermilk, and eggs. Add wet ingredients to dry and stir together just until combined.
Pour into a greased 8x8- inch baking pan.
Cook
Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Tent with a piece of foil if it gets too brown (I usually do this about 25 minutes in).
This recipe will take your cornbread to the next level. It has a nice kick, but it is delicious! You better make two batches, it will go quickly. Also, check out the cornbread muffins in the recipe notes!
Ingredients
1 1/4 c. cornmeal
3/4 c. flour
3/4 tsp. baking soda
3/4 tsp. salt
1/4 c. light brown sugar
1/4 c. sugar
1 medium jalapeno, ribbed, seeded and finely chopped
In a medium bowl, combine your dry ingredients: cornmeal, flour, baking soda, salt, brown sugar, sugar, chopped jalapeno and the grated cheese; set aside.
In a separate small bowl, whisk together the melted butter, honey, buttermilk and eggs.
Add wet ingredients to dry and stir together just until combined.
Pour into a greased 8x8- inch baking pan.
Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Tent with a piece of foil if it gets too brown (I usually do this about 25 minutes in).
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