Honey Poblano Cornbread with Sweet Heat

This honey poblano cornbread is one of those recipes that doesn’t whisper comfort. It speaks it clearly, confidently, and with a little attitude. It’s sweet in a real way, like honey that shows up and does its job, and it’s balanced by poblano peppers that are present in every bite, not hiding in the background like a shy guest. This is the kind of cornbread you make when you want people to pause mid-bite and look at you like, “Wait… what is this?”

What makes this one special is the way it holds both warmth and boldness at the same time. The crumb is soft and tender, the honey gives that rich, lingering sweetness, and the poblanos bring a mellow heat and freshness that keeps it from feeling heavy. It’s not trying to be fancy, and it’s definitely not trying to be subtle. This is cornbread with personality. The kind you serve with chili, greens, barbecue, or honestly just by itself with a little extra honey on top because you deserve joy.

Honey Poblano Cornbread

Moist, honey-forward cornbread packed with roasted poblano peppers in every bite. Sweet, buttery, and balanced with a gentle heat that keeps you coming back.

Servings 9

Prep Time 20 minutes mins

Cook Time 25 minutes mins

45 minutes mins

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Equipment

• Oven
• Mixing bowls
• Whisk
• Rubber Spatula
• 8×8 baking dish
• Foil
• Cutting board
• Knife

Ingredients

  

• Dry Ingredients
• 1, cup yellow cornmeal, fine or medium grind
• 1, cup all-purpose flour, spooned and leveled
• 1, tablespoon baking powder
• ½, teaspoon baking soda
• ¾, teaspoon fine sea salt
• Wet Ingredients
• ½, cup unsalted butter, melted and slightly cooled
• ⅔, cup honey, plus more for brushing
• ⅓, cup granulated sugar
• 2, large eggs, room temperature
• 1, cup whole milk or buttermilk
• Poblano Peppers
• 2, large poblano peppers, roasted, peeled, seeded, and diced small

Instructions

 

• Roast the Poblanos with Confidence: Place poblano peppers directly over a gas flame or under the broiler, turning until blistered and charred all over. Transfer to a bowl, cover with foil, and let steam for 10 minutes. Peel, remove seeds, and dice small.
• Preheat Like a Pro: Preheat the oven to 375 degrees Fahrenheit. Grease an 8×8 baking dish generously with butter or oil.
• Mix the Dry Team: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt until evenly combined.
• Blend the Sweet Goodness: In a separate bowl, whisk melted butter, honey, sugar, eggs, and milk until smooth and glossy.
• Bring It All Together: Pour wet ingredients into dry ingredients and gently fold until just combined. Do not overmix. Fold in diced poblano peppers evenly throughout the batter.
• Bake Until Golden and Proud: Pour batter into prepared dish and smooth the top. Bake for 23 to 27 minutes, until golden and a toothpick inserted in the center comes out mostly clean.
• Finish with Love: While warm, brush the top lightly with extra honey. Let cool slightly before slicing.

Notes

This cornbread leans sweet. If you want it slightly less sweet, reduce sugar to ¼ cup but keep the honey bold. Poblanos bring flavor more than heat, so don’t be scared. Two is perfect for balance. This reheats beautifully and tastes even better the next day. Serve with butter, whipped honey butter, chili, greens, or straight from the pan standing at the counter. No judgment here.

 

Calories: 290kcal