Grilled Jalapeno Cornbread
Looking for a fun summer or fall side dish? Bake up a batch of cornbread...and then finish it on the grill! This Grilled Jalapeno Cornbread is a tasty way to put a twist on the classic!
Servings: 18 slices
Calories: 161kcal
Ingredients
For the Cornbread
- 1¼ cups all-purpose flour
- 1¼ cups cornmeal
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ¼ cup honey
- 2 large eggs
- 1 cup buttermilk
- ¼ cup sour cream
- ¼ cup unsalted butter melted
- 2 jalapenos ribs and seeds removed, diced
For the Honey Butter
- ¼ cup unsalted butter softened
- 1½ Tbsp honey
Instructions
For the Cornbread
- Preheat oven to 400°F.
- Line an 8” square baking pan with parchment paper, leaving extra overhang on the edges. Spray parchment with nonstick baking spray. Set pan aside.
- Using a large bowl, add flour, cornmeal, baking powder, baking soda and salt; stir until well combined.
- In a separate bowl, add honey, eggs, buttermilk and sour cream; stir until well combined.
- Pour liquid mixture into the bowl with the dry ingredients; stir until well combined.
- Add melted butter and diced jalapenos; stir until well combined.
- Bake for 23-25 minutes, or until a toothpick inserted into the center of the cornbread comes out mostly clean.
- Let cool in pan for at least 15 minutes.
For the Honey Butter
- Preheat grill to medium-high heat.
- Meanwhile, stir butter and honey together until creamy. Set honey butter aside. (Note: If needed, feel free to microwave this mixture for 5-10 seconds.)
- Lift cornbread out of pan and cut into squares. Split each square horizontally to create 2 thinner squares.
- Spread honey butter on cut sides of cornbread.
- Grill cornbread cut-side down for 1-2 minutes, or until grill marks appear.
- Serve warm or at room temperature.
Nutrition
Calories: 161kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 190mg | Potassium: 137mg | Fiber: 1g | Sugar: 6g | Vitamin A: 243IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg