Jalapeño Cornbread Recipe with Peach and Hot Honey
This Jalapeño Cornbread Recipe with Peach and Hot Honey is a bold twist on a classic, combining a moist, tender crumb with spicy jalapeños, sweet juicy peaches, and a drizzle of sweet-heat hot honey. Perfect as a side dish or snack, this cornbread delivers a delicious balance of savory, sweet, and spicy flavors.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Yield: 6–8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cornbread:
- 1 cup cornmeal
- 1 cup flour
- ¼–½ cup sugar (adjust to taste)
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup butter, melted
- 1 cup milk or buttermilk
- 2 eggs
- 2–3 jalapeños, finely chopped
- 1 cup sliced peaches (fresh, canned, or thawed)
For the Hot Honey:
- ½ cup honey
- ½–1 tsp red chili flakes or a few drops hot sauce
Instructions
- Preheat & Prepare:
Preheat oven to 180°C (350°F). Grease a baking dish or cast iron skillet. - Mix Dry Ingredients:
In a bowl, combine cornmeal, flour, sugar, baking powder, and salt. - Mix Wet Ingredients:
In another bowl, whisk melted butter, milk (or buttermilk), and eggs. - Combine Batter:
Pour wet ingredients into dry ingredients and mix until just combined. Fold in jalapeños and peaches. - Bake:
Pour batter into prepared dish and bake for 25–30 minutes, until golden and a toothpick comes out clean. - Prepare Hot Honey:
Warm honey gently and stir in chili flakes or hot sauce to taste. - Serve:
Let cornbread cool slightly, then drizzle with hot honey before serving.
Notes
Remove jalapeño seeds for milder heat.Do not overmix batter to keep texture tender.Use buttermilk for extra richness and softness.Add hot honey just before serving for best flavor.
