Jalapeno Honey Butter & Cornbread

It's Cornbread Season Ya'll!

There's nothing better than a warm slice of cornbread on a crisp Fall evening. It's the perfect side for any autumnal dish or a great snack on its own! Here are a few tricks we use to take our cornbread game to the next level.  

We keep it simple and use a box mix (because why mess with a good thing), but stir in a can of creamed corn, and fresh, diced jalapeños (totally optional, but great if you want a spicy twist), then bake. We also recommend cooking slightly less than the box directions suggest for the perfect texture. 

Parenting Tip: Many kids don't like spicy foods, so if you're serving children, we recommend leaving the jalapeños out of your batter and instead, offering a drizzle  of our Fermented Jalapeño Honey Sauce on top for anyone looking for some heat.

Tag us in any (and all!) of your fermented honey escapades @anyasapothekere

Fermented Jalapeño Honey Butter



4 stars based on 15 reviews

Prep time: 5

Cook time: 0

Total time: 

Yield: 16 servings



1 Stick of Butter (salted or unsalted, whatever your preference)

2-3 Tbsp. Fermented Jalapeño Honey Sauce



1. Allow butter to soften.
2. In a food processor or using a hand mixer, mix in 2-3 tbsp of our Fermented Jalapeño Honey Sauce until smooth.
3. Serve over cooled cornbread.
Tagged with: Recipes

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