Jalapeno Cornbread with Honey Butter

Adapted from a recipe card in "Cooking with Beer".

For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. I made this on 2 Aug 2020 and it is delicious!

5 from 2 votes

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Prep Time 10

Cook Time 25

Total Time 45

Course Side

Cuisine American

Servings servings

Ingredients

For the Cornbread

1 1/2 cups all purpose flour
1 1/2 cups yellow cornmeal
1/3 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup pale ale
1/2 cup corn oil
1/2 cup buttermilk
2 eggs
2 fresh Jalapeno peppers, seeded, finely diced

For the Honey Butter

6 tablespoons butter, softened
2 tablespoons honey
1/4 teaspoon salt

Instructions

Preheat your oven to 200° C (400° F) and grease a 7x11 baking pan with butter.
In a large mixing bowl, add the flour, cornmeal, sugar, baking powder, salt, and baking soda and whisk to mix together.
In a medium bowl, add the ale, oil, buttermilk, eggs, and jalapenos, and whisk together.
Stir the wet mixture into the dry mixture and mix until the flour mixture is just combined.
Pour batter into the prepared pan.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes.
While the cornbread is cooling, prepare the Honey Butter by adding the Honey Butter ingredients to a small bowl and stirring until smooth.
Cut cornbread into squares and serve as a side dish with the honey butter. Enjoy.

Notes

Low cost per serving.