Fiesta Cornbread with Sweet and Spicy Infused Butter
Add a zesty twist to classic comfort food with Fiesta Cornbread paired with Sweet and Spicy Infused Butter—a lively and flavorful side dish guaranteed to impress! This golden skillet cornbread is studded with vibrant ingredients like diced jalapeños, red bell peppers, cheddar cheese, and sweet corn kernels, creating a harmony of flavors and textures in every bite. The crowning touch is the infused butter—a decadently creamy spread that balances sweet honey, bold hot sauce, and a hint of cinnamon. Quick to prepare and bake, this dish is perfect for weeknight dinners, holiday gatherings, or backyard barbecues. Serve it warm and watch it disappear in minutes!
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Recipe Information
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup whole milk
- 2 units large eggs
- 4 tablespoons unsalted butter (melted)
- 0.75 cup shredded cheddar cheese
- 2 tablespoons diced jalapeños (seeded if desired for less heat)
- 2 tablespoons diced red bell pepper
- 0.5 cup cooked corn kernels (fresh, canned, or frozen)
- 0.5 cup unsalted butter (softened for infused butter)
- 1 tablespoon honey
- 1 teaspoon hot sauce
- 0.25 teaspoon ground cinnamon
Instructions
Preheat your oven to 400°F (200°C) and grease a 9-inch cast-iron skillet or baking pan.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt.
In a separate medium bowl, whisk together the milk, eggs, and melted butter until smooth.
Gradually pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold in the shredded cheddar cheese, diced jalapeños, red bell pepper, and corn kernels until evenly distributed.
Pour the batter into your prepared skillet or pan and smooth the top with a spatula.
Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
While the cornbread bakes, prepare the sweet and spicy infused butter. In a small bowl, combine the softened butter, honey, hot sauce, and ground cinnamon. Mix until creamy and well blended.
Let the cornbread cool in the skillet or pan for 5 minutes, then slice into squares or wedges.
Serve the cornbread warm with a generous smear of sweet and spicy infused butter.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 440 mg | 19% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 7.8 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 126 mg | 10% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 148 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
