I don’t think I’ve ever made a cornbread using buttermilk. The flavor is a little different, but not bad. The honey really sweetens it up from the tang of the buttermilk.
Jalapeno Cheddar Honey Cornbread
(Adapted from Eat Cake For Dinner)
1 1/4 c. cornmeal
3/4 c. flour
3/4 tsp. baking soda
3/4 tsp. salt
1/4 c. light brown sugar
1/4 c. sugar
1 medium jalapeno, ribbed, seeded and finely chopped
1 1/4 c. grated Cheddar cheese
1/4 c. (4 Tbl.) unsalted butter, melted
1/4 c. honey
1 c. buttermilk
2 large eggs
Preheat oven to 350 degrees. In a medium bowl, combine cornmeal, flour, baking soda, salt, brown sugar, sugar, chopped jalapeno and the grated cheese; set aside.
In a separate small bowl, whisk together the melted butter, honey, buttermilk and eggs.
Add wet ingredients to dry and stir together just until combined. Pour into a greased 8×8-inch baking pan.
Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Tent with a piece of foil if it gets too brown (I usually do this about 25 minutes in).
