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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
Cook Time 25 minutes
45 minutes

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Rubber Spatula
  • 8x8 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 8x8 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