Spicy Jalapeño Cornbread with Sweet Lime Honey Butter 🌽🔥
This skillet-baked jalapeño cornbread delivers a perfect blend of savory heat and sweet comfort. Crisp on the edges and tender inside, it’s topped with a drizzle of cayenne-spiked honey butter that melts over each slice. Ideal for pairing with chili, barbecue, or devouring all on its own.
🧾 Ingredients
For the Cornbread:
- 1 tablespoon canola or vegetable oil (for the skillet)
- 1 large egg
- ¼ cup honey
- 5 tablespoons butter, melted (warm, not hot)
- 1 cup (170g) yellow or white cornmeal
- 1 cup (130g) all-purpose flour
- 1¼ teaspoons baking soda
- 1 teaspoon kosher salt
- ¾ cup sour cream
- ¾ cup milk
- 1 (4 oz) can diced pickled jalapeños, well-drained (or ½ cup packed)
For the Hot Honey Butter:
- 4 tablespoons salted butter, softened
- 1½ tablespoons honey
- ¼ teaspoon cayenne pepper (or to taste)
