Honey Jalapeño Cornbread
Sweet, spicy, and irresistibly fluffy, this Honey Jalapeño Cornbread Focaccia is a playful twist on two comfort food classics. With golden edges, a drizzle of hot honey, and a kick of jalapeño heat, it’s the perfect side (or star!) for your holiday table.
Servings: 16
Calories: 240kcal
Equipment
- cooking thermometer
- stand mixer with bread paddle
- measuring cups / spoons
- Mixing Bowl
- Plastic wrap
- 9x13 baking pan
- knife & cutting board
Ingredients
- 1 ½ cups warm water 105F-115F
- 1 packet active dry yeast ~2 ¼ tsp
- 1 tbsp sugar
- 4 tbsp honey divided
- 1 cup Jiffy cornbread mix
- 1 ¾ cup bread flour
- 1 ½ cup all-purpose flour
- 1 tsp salt
- 4 tbsp olive oil divided
- 1-2 jalapeños sliced
For topping:
- 4 tbsp light butter
- 2 tbsp hot honey
Instructions
- In a stand mixer, combine warm water (105°F-115°F) and sugar. Quickly whisk by hand until all sugar is dissolved. Add in the instant yeast and whisk until combined. Allow the yeast to sit for 5 minutes.
- Place a dough hook on your stand mixer. Add the bread flour, all purpose flour, cornbread muffin mix, salt and 2 tbsp honey to the mixer bowl, mix until a sticky dough forms and no streaks of flour remain.
- In a large mixing bowl, spread 2 tablespoons of olive oil around the sides of the bowl. Place the dough into the large bowl and use your hands to spread more oil around it, ensuring it's well coated and won’t stick to the bowl. Cover the bowl with plastic wrap and let the cornbread batter rest near a window in the sun or another warm place for at least 1 hour (the direct warmth will help it rise).
- The dough should have doubled in size. Use a silicone brush to spread 2 tablespoons of olive oil around a 9x13 pan. Place the dough in the greased baking dish and fold it over itself in thirds a few times, flipping to ensure it’s well coated in oil and kneaded slightly for better gluten development throughout to create a tender texture.
- Cover again with plastic wrap and let the dough rise in the sun or another warm spot for another 1.5 hours.
- When the dough has doubled in size and spread to the edges of the pan, remove the plastic wrap. Preheat the oven to 425°F. Pour the remaining 2 tablespoons of olive oil onto to the surface of the dough and use your fingers to poke holds throughout the bread. You’ll want to see pockets and bubbles of bread before baking.
- Thinly slice the jalapenos (removing any excess seeds) before placing on top of the dough. Drizzle with remaining of 2 tbsp of honey.
- Bake for 22-27 minutes until the top is lightly golden brown and cooked through. The edges should be golden brown.
- After removing from the oven, generously spread room temperature butter across the top of the bread. Then drizzle with extra honey and flakey (if desired). Let the cornbread cool slightly, cut into squares and serve warm!
Notes
If the yeast doesn’t bubble at all, scrap the recipe and start fresh (make sure the yeast is fresh (not expired), this is the most important thing for a successful focaccia!)
The dough may need more time if not placed in direct sun. Another option is in the oven while it’s turned off with the oven light on.
Nutrition
Serving: 1slice | Calories: 240kcal | Carbohydrates: 41g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 280mg | Potassium: 37mg | Fiber: 1g | Sugar: 11g