Sweet & Spicy Honey Cornbread
Soft, moist, and loaded with honey-sweet batter with kick of cayenne and pepper jack cheese melted right in, I mean what's not to like about this sweet & spicy honey cornbread. No jalapeños needed! Baked in a cast iron skillet and finished with a honey drizzle, it's the side dish my family requests every single chili night.
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 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 400ºF. 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
Slightly adapted from William Sonoma
Serving: 1slice, Calories: 404kcal, Carbohydrates: 43g, Protein: 14g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 80mg, Sodium: 492mg, Potassium: 178mg, Fiber: 3g, Sugar: 10g, Vitamin A: 552IU, Vitamin C: 0.03mg, Calcium: 275mg, Iron: 2mg
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