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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)


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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. 


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In a separate small bowl, whisk together the melted butter, honey, buttermilk and eggs. 


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Add wet ingredients to dry and stir together just until combined.  Pour into a greased 8×8-inch baking pan. 


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Bake for 35 minutes or until a toothpick inserted in the center comes out clean. 


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Tent with a piece of foil if it gets too brown (I usually do this about 25 minutes in).

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