I received compensation from Alka-Seltzer® to write this post. All opinions are entirely my own. #MyFoodMoment #CollectiveBias

Who doesn’t love cornbread? It’s a staple to any good BBQ themed dinner. If you love adding a little extra spice in anything you eat, then this recipe for Jalapeño Cornbread is perfect for you! It has the same delicious favorite with the extra hit of spice!

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Ingredients: 

1 cup flour

1 cup yellow cornmeal

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1/2 cup unsalted butter, melted

1/2 cup sugar

2 eggs

1 tablespoon honey

2 jalapeños, seeded and diced

Instructions: 

1) Preheat oven to 375 degrees F. Coat a cupcake pan with spray.

2) In a large bowl, combine flour, cornmeal, baking soda and salt.

3) In another bowl, whisk buttermilk with butter, sugar, eggs and honey. Pour wet ingredients into dry and mix. Add jalapeños and stir to combine.

4) Scoop batter evenly into muffin tray. Place into oven and bake for 20 minutes until toothpick comes out clean in the center. Let cool before removing from tray.

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Jalapeno Cornbread

Ingredients

• 1 cup flour
• 1 cup yellow cornmeal
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1/2 cup sugar
• 2 eggs
• 1 tablespoon honey
• 2 jalapeños, seeded and diced

Method

1. Preheat oven to 375 degrees F. Coat a cupcake pan with spray. 
2. In a large bowl, combine flour, cornmeal, baking soda and salt. 
3. In another bowl, whisk buttermilk with butter, sugar, eggs and honey. Pour wet ingredients into dry and mix. Add jalapeños and stir to combine. 
4. Scoop batter evenly into muffin tray. Place into oven and bake for 20 minutes until toothpick comes out clean in the center. Let cool before removing from tray. 

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