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Cornbread With Fried Egg & Honey Butter

A complete breakfast made better with sweet honey butter and a little bite.

Recipe

Ingredients

  • 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
  • 2 eggs
  • 1 fried egg per person

Let's get Cooking...

  1. In a large bowl, mix the jalapeños, cornmeal, flour, sugar, baking powder, baking soda and salt.
  2. Add the buttermilk, oil and eggs and whisk to combine.
  3. 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.
  4. 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.