Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup fresh jalapeños, thinly sliced
• 1/4 cup honey
• Fresh cilantro for garnish
• Instructions
  1. Preheat your oven to 400°F (200°C) and grease an 8-inch round cake pan.
  2. In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar, stirring until well mixed.
  3. In another bowl, whisk together the buttermilk, melted butter, and eggs until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix just until combined.
  5. Gently fold in the sliced jalapeños, reserving a few for topping.
  6. Pour the batter into the prepared cake pan, smoothing out the top.
  7. Dot the remaining jalapeño slices on top for garnish.
  8. Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean.
  9. Once baked, remove from the oven and allow it to cool slightly.
  10. Drizzle honey over the top while it’s still warm, then sprinkle with fresh cilantro.
  11. Cut into slices and serve warm.

  Chef’s Tips

  • For a more intense jalapeño flavor, deseed the peppers before adding them to the batter.
  • This cornbread pairs well with chili, grilled meats, or as a standalone snack with butter.
  • Storing leftovers in an airtight container keeps it fresh for up to three days.

  Nutrition (per serving)

  Approximately 230 calories, 4g protein, 35g carbs, 8g fat