Honey Jalapeño Cornbread
Honey Jalapeño Cornbread | a delicious, sweet & savory side for Thanksgiving
Make This Recipe
Ingredients
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
Preparation
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
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 249 |
| Fat | 11.8g |
| Saturated Fat | 3.7g |
| Cholesterol | 53g |
| Sodium | 447mg |
| Carbohydrates | 32.9g |
| Dietary Fiber | 1.9g |
| Protein | 5.1g |