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Honey Cornbread with Jalapeño and Cilantro Butter

Prep Time15 mins
Cook Time30 mins
Total Time45 mins

Ingredients

  • 1/2 cup (1 stick) unsalted butter, melted (allow to cool a bit)
  • 1 cups corn flour
  • 1 cup all-pupose flour
  • 2 tsps baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 large egg, lightly beaten
  • 1 cup buttermilk
  • 1/3 cup milk
  • 1/4 cup honey

For the Jalapeno and Cilantro Butter:

  • 2 jalapeno peppers
  • 1 cup (2 sticks) butter, at room temperature
  • 1 handful fresh cilantro

Instructions

  • Preheat the oven to 375. Line your loaf pan with parchment.
  • In a large bowl, whisk together the corn flour, all-pupose flour, cornmeal, baking powder, baking soda and salt.
  • In a separate bowl, whisk the egg, buttermilk and honey.
  • Slowly add the wet ingredietns to the dry, stirring until well combined. Add the butter and stir to combine.
  • Pour the batter into the loaf pan and bake until browned, 25 to 30 minutes. Allow to cool before slicing.
  • Remove the stems of the jalapenos and then give the peppers a rough chop. Add the peppers and seeds to the bowl of your food processor and pulse/process until they are finely chopped. Scrape down the sides of the bowl as necessary.
  • Add the butter and cilantro and process until the butter, peppers and cilantro are smooth and combined.
  • Scrape down the sides and scoop the butter out into a tub you can cover, like a jelly jar. Use your butter immediately on the cornbread or refrigerate.