Sweet & Spicy Honey Cornbread. A soft, moist, honey cornbread made with simple ingredients and a hint of cayenne pepper for an extra kick. Perfect side dish for any occasion!
This post is sponsored by Bob’s Red Mill. All opinions are my own.
Growing up, cornbread wasn’t really a staple in my Hispanic household. Not to say, my mom wouldn’t have totally been down for it. She would have! It just wasn’t common for us. The first time I tried a slice of warm, buttery, sweet cornbread, I was immediately hooked!
Since I love all comfort foods, I wanted to develop a recipe for spicy and sweet cornbread for you without using jalapeños or chiles. For this recipe, I used cayenne pepper and honey. And I’m happy to report, this sweet and spicy cornbread is DELICIOUS.
I was able to bring this bad boy to life using Bob’s Red Mill’s Organic All-Purpose Flour. This flour is a premium baking flour freshly milled from certified organic, hard red wheat. You can use this high-quality wheat flour product for baked goods, including yeast breads, quick breads, biscuits, muffins, cookies, and cakes. It’s unbleached and unenriched, with no potassium bromate added.
Here’s how I made this Sweet & Spicy Honey Cornbread!
How To Make Sweet & Spicy Honey Cornbread
In a mixing bowl, add 8 tablespoons melted butter, buttermilk, eggs, and honey. Mix until smooth and well combined.
Into the same bowl, add cornmeal, flour, sugar, salt, baking powder, and baking soda. Mix until combined. Fold in 1 cup of shredded pepper jack cheese. The cornbread batter will be like a thick pancake batter. If it’s too pourable, add more cornmeal. If it’s too thick, add more buttermilk. Be careful not to overdo either. Start with 1 tablespoon at a time.
Transfer the cornbread batter into the cast iron pan coated in melted butter or nonstick spray before transferring the batter. Sprinkle the rest of the shredded cheese on top. Bake for 25-30 minutes until a toothpick is inserted and comes out clean.
Serve with a drizzle of honey and cayenne pepper. Enjoy!
This honey cornbread is soft, moist, tender, and has just the right amount of sweet from the honey and spice from the cayenne.
Can’t wait for you guys to make this recipe!
Sweet + Spicy Honey Cornbread
Ingredients
- 1 stick unsalted butter melted (8 tablespoons plus more for the cast iron)
- 1 1/3 cup buttermilk
- 2 large eggs
- 1/4 cup raw honey
- 1 1/4 cup ground cornmeal
- 1 cup Bob’s Red Mill Unbleached White All Purpose Flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cup pepper jack cheese shredded
- Cayenne powder for topping
Instructions
- Preheat oven to 400 degrees F. Coat a 10” cast iron pan with melted butter or nonstick cooking spray. Set aside.
- In a mixing bowl, add 8 tablespoons melted butter, buttermilk, eggs, and honey. Mix until smooth and well combined.
- Into the same bowl, add cornmeal, flour, sugar, salt, baking powder, and baking soda. Mix until combined. Fold in 1 cup of shredded pepper jack cheese. The cornbread batter will be like a thick pancake batter.
- Transfer the cornbread batter into the cast iron pan. Sprinkle the rest of the shredded cheese on top. Bake for 25-30 minutes until a toothpick is inserted and comes out clean. Serve with a drizzle of honey and cayenne pepper. Enjoy!
Notes
Nutrition
Thank you Bob’s Red Mill for sponsoring this post and a HUGE thank you to all the readers of this blog for all your support! xo
