• For the Honey Butter
  • 250 grams salted butter
  • 1/2 cup honey
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 red chilli diced and deseeded
  • For the Cornbread
  • 1 cup buttermilk
  • 1/4 cup oil, butter or bacon grease
  • 2 eggs
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 jalapeño peppers, seeded and finely diced
  • 1 Egg per person for frying


  1. In a large bowl mix the jalapeños, cornmeal, flour, 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 375F/190C oven until a toothpick pushed in the centre comes out clean, about 35 minutes.
  4. Cut butter into chunks and put in a bowl. Add chilli, honey cinnamon and vanilla extract and beat until combined. Roll in to a log and refrigerate, or use straight away. Slice the cornbread. Coat with honey butter and top with a fried egg.