Recipes to Serve with this Honey Jalapeño Cornbread
This recipe is easy to make and works as a versatile side dish. Here are a few of our favorite GradFood recipes to pair with delicious cornbread:
Cast Iron Honey Jalapeño Cornbread
This moist and crispy cast iron cornbread recipe is sweet, savory, and spicy, all in one dish!
Ingredients
- 1 cup flour
- 1 cup cornmeal
- 1 cup milk
- 2 eggs
- 6 tbsp butter melted
- 2 tsp baking powder
- 1 tsp baking soda
- 2-3 jalapeños diced
- ⅓ cup honey
- ½ can corn
Instructions
- Preheat oven to 350 degrees (place your pre-seasoned cast iron skillet in the oven while it preheats).
- In a large bowl, mix together the flour, cornmeal, baking soda, and baking powder. Make a well in the dry ingredients and in it, add the milk, eggs, butter, honey, corn, and jalapeños. Whisk together the wet ingredients, slowly incorporating them into the dry ingredients.
- At this point, take the cast iron skillet (careful, it’s hot!) out of the oven, add some extra butter to coat the surfaces, and pour in the batter. Place back in the oven and cook for 25-30 minutes or until the top is slightly cracking, the edges are starting to brown, and a toothpick comes out clean.
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