Jalapeño Cornbread with Creole Honey Butter

Spice up your comfort food game with our Jalapeño Cornbread paired with Creole Honey Butter! This easy recipe upgrades classic cornbread with a Creole-inspired fusion of flavors, creating a perfect balance of heat and sweetness. Serve it for breakfast, pack it for a lunchtime picnic... this cornbread and Creole honey butter recipe will never fail to deliver unforgettable flavors.

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Prep time15 min
Ready in55 min
PortionsPortions 8
DifficultyEasy

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
4 teaspoons baking powder
1 teaspoon kosher salt
2 tablespoons diced jalapeño
1/3 cup sugar
2 eggs
1 cup whole milk
1/4 cup melted Country Crock® Original Spread
1 jalapeño, sliced, for topping

For the Creole Spread:

1/2 cup Country Crock® Original Spread
2 teaspoons Cajun spice seasoning or Creole spice seasoning
1 tablespoon honey

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Preheat the oven to 425 degrees F.
Mix the dry ingredients together in a medium bowl. Whisk the eggs, milk, and Country Crock® Original Spread in another bowl, and pour into the dry mixture. Mix until uniform.
Brush a 9-inch skillet with Country Crock®. Pour the batter into the pan and smooth evenly. Top with sliced jalapeno. Bake in a preheated oven for 20–25 minutes.
In a medium bowl, mix the creole butter ingredients until well blended. Let cool for about 15 minutes before serving the jalapeño cornbread with a slather of creole honey butter.

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Jalapeño Cornbread with Creole Honey Butter