The perfect side dish doesn't exiiii.....shut the front door! This Tender Belly Bacon Cornbread with Jalapeño Honey is next-level good. Rich, buttery, mouthwatering cornbread and packed with smoky Tender Beelly bacon, plus a little cheddar for extra flavor.
Drizzle on some sweet, spicy jalapeño honey, and you’ve got a dish that’s as bold as it is delicious. Perfect side for cozy a bowl of chili, or as a perfect Thanksgiving side dish, this combo is sure to impress. And the best part? The jalapeño honey keeps for months, so you’ll have a dash of sweet heat ready to go whenever you need it!
Bacon Cornbread
Ingredients
1 cup cornmeal
1 cup all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup sugar (optional, for a slightly sweeter cornbread)
Heat the honey: Pour the honey into a small saucepan and add the jalapeño slices.
Simmer: Place the saucepan over low heat and let the honey warm up with the jalapeños for about 5–10 minutes. Do not let the honey boil; you want it to infuse gently.
Cool and strain (optional): Remove from heat and allow it to cool. For a smoother honey without slices, strain out the jalapenos. Leave them in for extra heat and flavor over time.
Store: Transfer the honey to a jar with a lid. It can be stored at room temperature and will continue to infuse over time.
This Jalapeño Honey keeps well for months and makes a wonderful addition to any dish needing a sweet kick!
Enjoy, and be sure to tag us @tenderbelly on social to share your delicious creations—who knows, you might even get a shoutout!
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