Brown Butter Jalapeño Cheddar Cornbread with Honey Glaze

Ingredients

• 2jalapeños, finely diced
• 1 tablespoonolive oil
• 184 g (6.5 oz)fine-ground polenta
• 142 g (5 oz)plain flour
• 142 g (5 oz)sugar
• 2 teaspoonsbaking powder
• 1 pinchsalt
• 284 g (10 oz)soured cream
• 71 g (2.5 oz)milk
• 3eggs
• 85 g (3 oz)melted brown butter
• 1½ teaspoonssmoked chilli flakes
• 360 ml (1½ cups)grated Cheddar
• 57 g (2 oz)melted butter
• 57 g (2 oz)honey
• To servesmoked paprika sea salt

Instructions

1. 1

   Sauté the jalapeños

   Heat 1 tablespoon of olive oil in a small frying pan. Add the diced jalapeños and sauté until soft.

2. 2

   Mix the dry ingredients

   In a large bowl, combine the polenta, flour, sugar, salt and baking powder.

3. 3

   Mix the wet ingredients

   In a separate bowl, mix the soured cream, eggs and milk, leaving out the melted brown butter.

4. 4

   Combine the mixtures

   Add the wet mixture to the dry ingredients and fold together gently.

5. 5

   Fold in additions

   Fold in the brown butter, smoked chilli flakes, sautéed jalapeños and grated Cheddar.

6. 6

   Fill the tins

   Spray muffin tins or a cake mould with non-stick spray, then transfer the mixture into the mould.

7. 7

   Bake the cornbread

   Bake at 175°C (350°F) for 12 minutes in muffin tins, or for 20–25 minutes in a Charlotte cake pan.

8. 8

   Check for doneness

   Insert a knife or toothpick into the cornbread; it should come out clean.

9. 9

   Make the glaze

   Put the melted butter and honey in a small saucepan and heat until melted together, stirring to combine.

10. 10

    Glaze and serve

    Brush each muffin with the honey glaze before serving. Serve with smoked paprika sea salt on the side and brown butter to spread.

What is jalapeño cheddar cornbread?

Cornbread is an American bake made with cornmeal, here fine-ground polenta, and often served alongside savoury food. This version brings together cheddar, sautéed jalapeños and brown butter for a savoury, rich loaf or muffin with a little sweetness.

Gentle folding keeps the batter from being overworked, while the honey glaze adds a glossy finish. Smoked paprika sea salt and extra brown butter let you adjust the flavour at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 402 calories, 10g protein, 36g carbs, 25g fat.

The polenta, flour and sugar provide most of the carbohydrates, while the brown butter, butter, soured cream and Cheddar contribute much of the fat. Eggs and Cheddar add protein. Balance a serving with vegetables or a salad alongside.

Choosing the ingredients

Polenta: Fine-ground polenta gives the crumb its corn flavour and texture. Coarse polenta may produce a more noticeable graininess than intended.

Jalapeños: Dicing them small and sautéing until soft helps distribute their flavour through the batter. The recipe uses two; their heat can vary.

Mixing without overworking

Dry ingredients: Mix the polenta, flour, sugar, salt and baking powder evenly before adding the wet mixture. This helps avoid pockets of baking powder or salt.

Batter: Fold the wet ingredients into the dry ones gently, then fold in the additions. Stop once the mixture is combined rather than stirring until completely smooth.

Getting the bake right

Muffins: Bake at 175°C for 12 minutes, as directed, and check with a knife or toothpick. The method gives a longer bake for a Charlotte cake pan: 20–25 minutes.

Doneness: A tester should come out clean. If it comes out with batter on it, continue baking and check again.

The brown butter and glaze

Brown butter: The recipe folds melted brown butter into the batter for a nutty, savoury note. Keep it separate from the initial wet-ingredient mix, then fold it in with the chilli flakes, jalapeños and cheese.

Honey glaze: Warm the butter and honey together just until melted and mixed. Brush it over the muffins before serving so the glaze coats their tops.

Serving ideas

Serve the cornbread warm with smoked paprika sea salt and extra brown butter for spreading. The sweet glaze complements the cheddar and chilli, so it works as a savoury side or a snack on its own.

For a meal, pair a muffin or slice with a simple soup or salad. Keep extra salt on the side so everyone can season their portion to taste.

Recipe notes & tips

• Dice the jalapeños finely so they are easier to distribute through the batter.
• Let the sautéed jalapeños cool briefly before folding them into the mixture.
• Fold the batter gently and stop once the ingredients are combined.
• Use the separate baking times for muffin tins and a Charlotte cake pan.
• Check the centre with a knife or toothpick before taking the cornbread out of the oven.
• Brush on the honey glaze just before serving.

Variations

• Adjust the heat: Use fewer jalapeños for a milder bake.
• Change the cheese: Use another grated cheese in place of Cheddar.
• Make a cake: Bake the batter in a cake mould, allowing 20–25 minutes.
• Make muffins: Divide the mixture among muffin tins and bake for 12 minutes.
• Serve without glaze: Leave off the honey-butter glaze for a less sweet finish.

Common mistakes to avoid

• Overmixing the batter: Fold only until combined to avoid a tough texture.
• Skipping the sauté: Cook the diced jalapeños until soft before adding them.
• Using the wrong bake time: Follow 12 minutes for muffins or 20–25 minutes for a Charlotte cake pan.
• Guessing doneness: Test with a knife or toothpick and look for it to come out clean.
• Adding glaze too early: Brush it on before serving so it stays as a finishing layer.

How to store

Keep leftover cornbread in an airtight container in the fridge and eat within 3 days. Reheat briefly in the oven or microwave until warmed through; add the glaze and serving accompaniments after reheating.

Frequently asked questions