Soft, irresistible homemade cornbread squares are slathered up with a kickin’ jalapeno honey butter and then quickly cooked on the grill to crisp, buttery heaven!
Today’s post is brought to you my ever-present cornbread cravings that recently hit an all-time high.
Kidding. It’s me! Hi. Did you know that I’m a cornbread-addict? It’s true. Cornbread > regular bread in my mind. I crave it 24/7 and definitely not just during chili season.
So uhh you know….it bein’ summer and like a million degrees outside and all, the wheels started turning.
Clearly in the grilled direction. YESS.
You know where this is going. I grilled my cornbread. With hefty amounts of homemade finger-lickin’ good jalapeno butter.
To crispy, buttery, grilled perfection we go.
Today’s grilled cornbread insanity was made possible thanks to the super-awesome people over at Madhava Sweeteners which you should probably know is one of my all-time favorite sweetener brands. The coconut sugar, the agave, their organic honey (which we’re using today) I love it all!
When Madhava Sweeteners asked me to create a recipe for them using their Organic Pure & Raw Honey, clearly I jumped at the chance!
Certain ideas had been formulating for awhile in that scary place known as Sarah’s Brain for cornbread. But not just any cornbread. Cornbread that had been slathered up with a wicked-good flavored butter. Cornbread that then got thrown next to the hot dogs and hamburgers on the grill.
And then shoved into Sarah’s face. Mission compleeeeete!
Y’all know this cornbread? Yeah, the CLASSIC version! That’s the one we’re using for today’s grilled beauties. You will need one batch of this cornbread, made up completely per the recipe’s instructions and cut into slightly-larger-than-average hunks and split horizontally.
Hunks of cornbread = the only way to go.
Now it’s time for everyone to hop onboard the BUTTAH train. The sweet-with-the-heat butter train. Minced fresh jalapenos + Madhava Sweeteners Raw Honey + BUTTER = Jalapeno Honey Butter. ‘voilaaaaa!
Generously spread insanely-large portions of the butter over your split cornbread “hunks.” Don’t hold back! I usually do both sides just because I clearly have a thing for butter. ♥
P.S. any extras of this butter = A VERY GOOD THING. Slather it up on your corn-on-the-cob or even on your toast.
Or uhhhh…on a spoon. Just keepin’ it real.
Now it’s time for the grill action. Slap those buttered beauties on the grill and watch the magic happen. Be careful though, because it doesn’t take any time at all for the cornbread to crisp up and get those lovely char marks so be sure to watch them carefully so they don’t burn. Mine usually take about 3 minutes on each side.
Then obviously it takes about 0.003 seconds to shovel ’em all in your face. Please just dooooo it!
Insanity right here. And you don’t even need the bowl of chili or the football game to go with it!
Comfort food made summer-style—gotta luuuuuurve it!
- 1 batch Family-Favorite Cornbread, prepared according to recipe instructions
- 1/2 cup salted butter, softened
- 1 small jalapeno, seeded and minced
- 2 tablespoons Madhava Sweeteners Pure and Raw Honey
- Slice prepared cornbread into squares and split each square horizontally. Set aside.
- Place remaining ingredients in a medium bowl and beat until butter is creamy. Spread butter on split sides of cornbread squares.
- Grill cornbread over medium-high heat, about 3 minutes on each side or until cornbread is crispy and has grill-marks. Serve immediately.
This post is sponsored by Madhava Sweeteners, however all opinions are completely mine alone.
Click HERE to enter Madhava Sweeteners awesome summer Backyard Bartender contest!