{ Honey Jalapeño Cornbread }

What goes best chili??? CORNBREAD! In additional to the abundance of poblano peppers we have this year, we also have plenty of jalapeños. Here is a new recipe for honey jalapeño cornbread made with local honey, buttermilk and applesauce! YUM!

{ ingredients }

  • 1/4 cup butter, melted
  • 1/4 cup unsweetened applesauce
  • 1/4 cup sugar
  • 1/4 cup local honey
  • 2 jalapeños, seeded and thinly sliced
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

{ directions }

  1. Preheat oven to 375 degrees. Prepare a buttered cast iron skillet or 8×8 baking dish and set aside. Whisk together melted butter and applesauce. Add sugar and honey then whisk to combine. Add jalapeños and keep stirring. Add eggs and buttermilk then whisk until smooth.
  2. In a separate bowl, stir together cornmeal, flour, salt, and baking soda. Whisk into dry ingredients in two batches. Pour mixture into prepared pan and bake for 20-25 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.

Makes about 8 servings (depending on how you cut it and how much your guests LOVE cornbread)! Ha!

Shown below with Poblano Chili (that’s topped with smoked cheddar & a dash of adobe chili powder)! 

{ Keep Cooking in Love & Light }


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