Jalapeño Topped Corn Bread with Honey Butter.

Every family has their food traditions.  One of our favorites is cornbread with honey butter when there is a Le Creuset Dutch oven filled with chili on the stove.  This corn bread can be varied to include the jalapeño peppers or not, if you aren’t a fan.  The perfect side for chili or soups and is easily prepared and baked.  You’ll never eat chili again without it after trying this recipe.


1 cup of corn meal
1 cup of King Arthur’s All Purpose flour
1/3 cup of sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 cup of canola oil
1 cup of almond or cow’s milk (low fat or regular)
1 egg, room temperature
1 jalapeño, finely diced
1/4 cup of corn, cooked or canned


Preheat your oven to 425 and spray a 9×9 baking dish with non stick baking spray with flour.  In your Kitchenaid stand mixer or in a bowl with a hand mixer, combine flour, powder, sugar an salt.  Then add oil, milk and egg.  Mix well to combine.  Then add the corn.  Stir by hand.  Then pour into your prepared pan.  Top with the jalapeño or not, depending on your preference.  Bake for 20 minutes or until a toothpick inserted comes out clean and it’s lightly golden.  Set aside to cool then cut and serve.

Honey Butter


1 stick of butter (I can’t believe it’s not butter or regular butter), room temperature
2 tablespoons of honey (I prefer raw but regular is fine)
1 pinch of salt


In a bowl add all the ingredients and mix well until combined.  Leave at room temperature to warm up before serving.  Leftovers can be stored in a tupperware container.


4 thoughts on “Jalapeño Topped Corn Bread with Honey Butter.

  1. Pingback: Cheesy Jalapeno Cornbread and “The Paw of Death” « SteakInThePan

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