Description
Deliciously crunchy cornbread biscuits infused with honey, cheddar, and jalapeños, perfect for comfort food lovers.
Ingredients
Scale
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup honey
- 1/4 cup melted butter
- 1 egg
- 1 cup shredded cheddar cheese
- 1–2 jalapeños, diced
Instructions
- Preheat the oven to 400°F (200°C). Grease a baking sheet or line it with parchment paper for easy cleanup.
- Combine the cornmeal, all-purpose flour, baking powder, and salt in a large bowl.
- Whisk together the buttermilk, honey, melted butter, and egg in a separate bowl until fully blended.
- Pour the wet mixture into the dry ingredients and stir gently until just combined – be careful not to overmix!
- Fold in the diced jalapeños and shredded cheddar cheese, ensuring even distribution.
- Scoop the batter onto the prepared baking sheet, creating mounds approximately two inches apart. Bake for 15-20 minutes or until golden brown.
- Enjoy warm from the oven, ideally with an additional spread of honey butter.
Notes
For a gluten-free version, use a gluten-free all-purpose flour blend. To make it vegan, replace the egg with a flaxseed or chia egg and use almond milk mixed with lemon juice instead of buttermilk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Biscuit
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 biscuit
- Calories: 250
- Sugar: 7g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg