Cornbread and the South. The two go together like peanut butter and chocolate. I can’t think of any dish that does not go well with cornbread on the side. Back in my early 20’s, you couldn’t even get me to touch the stuff. Then I met Husband Man and all that changed 🙂 Not only did I fall in love with his Southern charm, but I also fell in love with some of the foods that he enjoyed eating. Cornbread was one of them. Growing up, my mother never made cornbread. We grew up in a multi-cultural home, where American dishes were mixed with dishes from the island of Guam…with a “touch” of the South thrown in for good mix. Unfortunately, cornbread was never on the menu back then ;( It was, however, on Husband Man’s family’s menu.
This is not how my mother-in-law makes her cornbread. As a matter of fact, I’m not even sure this qualifies as actual deep south cornbread…mainly due to the amount of sugar, flour, and buttermilk. I have heard that pure Southern cornbread has a thin-like appearance, with little or no buttermilk or flour, and is sweetened just a tad. This recipe is the complete opposite. This one is more of a cake-like cornbread then anything and my children love to eat it because it literally does remind them of cake…lol. In any event, this is the staple recipe we use for our cornbread and haven’t used any other recipe since finding this one. One of the things that I have learned from making this over and over again is to prep your ingredients before making it. It’s best to combine all the ingredients in the original skillet that you use in the beginning vs. moving them from bowl to bowl. I am not sure why this is, but making it this way works for us. One day I will ask my mother-in-law how she makes hers 😉 Until then, this one will have to do 😉
Honey Jalapeño Cornbread
1/2 cup or 1 stick of butter
1/3 cups white sugar
2 eggs, beat lightly
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. chopped jalapeños
2 tbsp. honey
1. Preheat oven to 375 degrees and grease an 8 inch square pan.
2. Measure out and prep all ingredients.
3. Combine the buttermilk with the baking soda and stir until well mixed. Set aside.
4. Melt butter in a large saucepan.
5. Remove saucepan from heat and add sugar and honey.
6. Very, very, very quickly, add the eggs and beat until well blended.
7. Add the buttermilk/baking soda, stirring until well blended.
8. Stir in the cornmeal, flour, jalapeños, and salt until well blended and few lumps remain.
9. Pour batter into prepared 8 inch square pan.
10. Bake for 30-40 minutes or until toothpick inserted in the center comes out clean.