Easy Cornbread recipe is moist, buttery, fluffy, and so delicious. Topped with jalapeño honey butter. Your friends and family will love this recipe at any summer BBQs or as a side dish for Thanksgiving!
Course Side Dish
Keyword cornbread recipe, how to make cornbread, thanksgiving side dish
8ounces(227 grams) fresh or canned sweet corn,drained and rinsed
For the whipped jalapeño honey butter (optional):
1stick (113 grams) unsalted butter,divided, at room temperature
2fresh jalapeños,diced (remove seeds for less spice)
2tablespoons(42 grams) honey
Make the cornbread:
Adjust an oven rack to the middle position and heat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
In a medium bowl, whisk together the eggs, buttermilk, milk, sour cream, and honey. Set aside.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt. Push the dry ingredients up the sides of the bowl to make a well, then pour in the wet ingredients. Stir with a rubber spatula until just combined.
Gradually stir in the melted butter. Fold in the sweet corn, being careful not to overmix.
Pour the batter into the greased baking dish. Bake until the top is golden brown and the edges have pulled away from the sides of the pan, 30-40 minutes.
Transfer the baking dish to a wire rack and sit for 30 minutes-1 hour, until just warm. The cornbread is best served warm. Place leftovers in an airtight container and store at room temperature for up to 2 days.
Make the whipped jalapeno honey butter:
While the cornbread is baking, in a small sauté pan on medium heat, melt 1 tablespoon (14 grams) of the butter. Add the diced jalapeños and sauté for 1 minute. Set aside to cool.
In the bowl of a stand mixer fitted with the whisk attachment, or with a hand mixer, whip together the remaining room temperature butter with the honey until fluffy, 2-3 minutes. Fold in the cooled, sautéed jalapeños. Serve with cornbread. If making ahead of time, remove to an airtight container and store in the fridge for up to 1 week.
To Make Cornbread Muffins: Pour the batter until three-quarters full into about 24 muffin tin cavities and bake for about 25 to 30 minutes.
Easy Cornbread Recipe https://handletheheat.com/basic-cornbread/ November 16, 2022