Honey Jalapeno Cornbread

This moist and golden honey jalapeno cornbread is infused with the goodness of corn kernels, tangy cotija cheese, and fiery diced jalapenos. With a luscious honey butter glaze drizzled on top, every bite is a harmonious balance of sweet and savory.

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• Watch how to make this
• What makes this recipe special
• Ingredients
• Step-by-step instructions
• Make-ahead and storage
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• More corn recipes
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Watch how to make this

@cherryonmysundae

honey jalapeno cornbread (possibly the best cornbread recipe, yup I'm putting it out there). find the recipe link in bio. #cornbread #easybakingrecipes #breadmaking #recipesforyou

♬ Summer Never Dies - The Foxies

Ingredients

• Cornmeal: Use fine-grind cornmeal if you can find it. You can also use medium grind but do not use coarse cornmeal or the texture will be too gritty.
• Rice flour: There are different types of rice flour, glutinous rice flour also known as sweet rice flour, and regular rice flour. Use regular rice flour for this recipe. Sweet rice flour, often used for Asian mochi desserts, will result in a stodgy, wet bread. There is also brown rice flour but I have not tested this recipe using this specific type.
• Brown sugar: Brown sugar adds more moisture to the cornbread compared to granulated sugar while adding a richer, slightly deeper flavor profile.
• Corn on the cob: If corn is in season, use fresh corn on the cob. However, you can substitute it with canned corn if desired. Drain the liquid from the can and puree the canned corn, using the same amount as listed in the recipe.
• Greek yogurt: Since black sea cornbread uses Greek yogurt, I decided to follow suit. The yogurt adds moisture and helps yield a softer, more tender texture.
• Olive oil: Another important ingredient in black sea cornbread, I used a combination of olive oil and butter for a moist crumb.
• Jalapenos: The spicy kick from diced jalapenos helps balance the sweetness from the honey while adding another flavor element. However, you can omit it if you prefer.
• Cotija: A crumbly, salty, sharp-flavored cheese that helps season the cornbread. If you can't find cotija, use crumbled feta or queso fresco instead.

Step-by-step instructions

Step 1: Prepare the corn

To prepare the corn for the cornbread, start by shucking the husks and silks from two small corn cobs. Carefully cut the kernels off the cobs, reserving any liquid that may come out from the cob.

In a separate bowl, blend the corn kernels in a Vitamix or food processor until fairly smooth. Don't worry if it's not completely smooth, a little texture never hurt anyone.

Step 2: Make the batter

Now let's make the actual honey jalapeno cornbread batter. In a large bowl, combine 1 cup of cornmeal, 1 cup of rice flour, 2 teaspoons of baking powder, ¼ cup of brown sugar, and ½ teaspoon of salt. Mix well to ensure an even distribution of the ingredients.

Then, whisk together the corn puree with 1 cup of plain Greek yogurt, 2 large eggs, ¼ cup of melted butter, ¼ cup of olive oil, and 4 tablespoons of honey. Stir the wet ingredients with the dry ingredients until the mixture is well combined.

Add the ¾ cup of crumbled Cotija cheese and 2 diced jalapenos into the batter, ensuring they are evenly distributed. If you want your cornbread to have more of a spicy kick, throw some seeds in there as well.

Step 3: Bake

Preheat your oven to 375 degrees Fahrenheit and grease a 10-inch cast iron pan with cooking spray. If you don't have a cast iron pan you can use a 9x9 baking dish instead.

Pour the prepared cornbread batter into the greased pan, using a spatula to smooth the top and create an even layer.

Bake the cornbread in the preheated oven for 25-30 minutes, or until it turns golden brown and a toothpick inserted in the center comes out clean.

Step 4: The finishing touch

While the cornbread is baking, heat 1 tablespoon of butter and 3 tablespoons of honey in a small saucepot over medium heat. Stir until the butter is melted, creating a glossy honey-butter glaze.

Once the cornbread is out of the oven, immediately pour the honey butter glaze on top, ensuring it covers the entire surface. Allow the glaze to seep into the cornbread, enhancing its moisture and sweetness. To help the glaze seep into the edges, use an offset spatula to carefully separate the cornbread from the pan.

Let the honey jalapeno cornbread cool slightly and serve warm. Now close your eyes and take a big bite out of that moist bread. Is that not the most delicious cornbread you ever had? This definitely ranks high on my list, second to Sarma's black sea cornbread. Every component from the corn puree to the crumbled cotija to the yogurt all work together to create an insanely moist, sweet, spicy, salty bread. It checks all the boxes!

Make-ahead and storage

• Make-ahead: The bread is best on the day it's baked because the honey glaze is more prominent. However, you can make the cornbread in advance. Once cooled, store it in an airtight container at room temperature for up to 2 days. Reheat individual slices in the microwave or oven before serving.
• Store: Wrap the cornbread tightly with plastic wrap or store it in an airtight container and keep it in the fridge for up to 5 days.

Frequently asked questions

More corn recipes

Looking for more dishes featuring corn? Try these:

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