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Brown Butter Jalapeno Cheddar Cornbread With Honey Glaze.

THE BEST Jalapeno Cheddar Cornbread which can be formed as a cake or as muffins. This cornbread has a rich, savory flavor with a touch of sweetness. For this recipe, I use fine ground polenta instead of cornmeal for a better texture, sharp cheddar, and chili brown butter for a deeper flavor. Serve this cornbread with a drizzle of honey glaze, a sprinkle of smoked paprika sea salt, and a schmear of chili brown butter for a scrumptious toasty/nutty flavor.

Hello my friends. This week’s recipe is very special for us because we discovered this Brown Butter Jalapeno Cheddar Cornbread in one of our favourite restaurants in Miami. It was also the same venue where we celebrated our wedding in 2015. We started going to the Rusty Pelican Restaurant for their Sunday brunch long before we were planning our wedding. One of the reasons we kept going there is for their famous Jalapeno Cheddar Cornbread with honey glaze & chili salt.

Red Chili Brown Butter

I know you probably heard me before say that I love the delicious, rich, and complex flavor of the brown butters from Black & Bolyard. By far the Red Chili Brown Butter is my favourite because of its deeply toasted & pleasantly spicy flavor. This brown butter adds some richness and a subtle heat to the Jalapeno Cheddar Cornbread along with the jalapenos. I used to make homemade brown butter, but nothing beats this already made Red Chili Brown Butter.

Not only is it shelf stable with no added salt, but it also is so much easier to just grab a spoonful from the jar without having to go through all the trouble and dirty dishes of making your own. Plus, you don’t have to wonder if you made enough of the homemade version for your recipe. Read more about Black & Bolyard Brown Butters which are gluten-free, paleo & keto.

Chop and Sauté the Jalapeno

First, you need to chop the jalapeno, remove the seeds, and sauté it in olive oil (I use Greek EVOO Hellenic Farms PDO Sitia Crete) until the jalapeno becomes soft. Then set aside to cool down.

Separate Dry Ingredients & Wet Ingredients

Have two mixing bowls ready; one with the three wet ingredients (sour cream, milk, and eggs), and another with the dry ingredients (fine ground polenta, all-purpose flour, sugar, baking powder, and salt).

Grate the Cheddar Cheese

Grate your cheddar cheese, and melt the red chili brown butter.

Combine Ingredients

Gently fold the wet ingredients into the dry ingredients. Then add to the mixture the melted red chili brown butter, sautéed jalapeno, and the cheddar cheese. Combine well.

Add Batter to Mold and Bake

Add the batter the mold(s) and bake. See the recipe card for different baking times and instructions for using muffin molds (12 minutes), and a charlotte cake pan (25 minutes). After the pan comes out of the oven, let them cool.

Topping your Jalapeno Cheddar Cornbread

The best part of this jalapeno cheddar cornbread is the playfulness of the two toppings with their combination of flavors. On the one hand is the sweetness of the honey glaze, and on the other hand the salty touch with smoked paprika sea salt. You will get a heavenly sweet/savory bite of cornbread that you will not be able to stop eating.