A complete breakfast made better with sweet honey butter and a little bite.
For the honey butter:
1 cup salted butter
1 red chili, diced and deseeded
1/2 cup honey
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
For the cornbread:
2 jalapeño peppers, seeded and finely diced
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup oil, butter or bacon grease
1 fried egg per person
Let's get Cooking...
In a large bowl, mix the jalapeños, cornmeal, flour, sugar, baking powder, baking soda and salt.
Add the buttermilk, oil and eggs and whisk to combine.
Pour the mixture into a greased 9x5-inch loaf pan and bake in a preheated 375 degree F oven until a toothpick inserted in the center comes out clean, about 35 minutes.
Cut butter into chunks and put in a bowl. Add chili, honey, cinnamon and vanilla extract and beat until combined. Roll into a log and refrigerate, or use straight away. Slice the cornbread. Coat with honey butter and top with a fried egg.