This Jalapeño Cheddar Honey Cornbread combines the perfect balance of sweetness, spice, and cheesy goodness.
Moist and tender with golden edges, it’s the ideal side dish for chili, BBQ, soups, or as a standalone snack!
Why You’ll Love This Cornbread Recipe
Sweet and Spicy Combo: Honey and jalapeños are a match made in flavor heaven.
Cheesy and Moist: Sharp cheddar adds richness and melty bites.
Easy to Make: One bowl, simple steps, done in under 40 minutes.
Versatile Side: Perfect with everything from chili to grilled meats.
Crowd-Pleaser: Always a hit at potlucks, parties, or holiday dinners.
What You’ll Need (Ingredient Highlights)
Yellow Cornmeal: For that classic cornbread texture.
All-Purpose Flour: Helps balance and bind the batter.
Salt & Sugar: Flavor and balance.
Butter: Melted, for moisture and rich taste.
Honey: Adds a warm, natural sweetness.
Buttermilk: Makes the cornbread soft and tender.
Egg: Binds everything together.
Shredded Cheddar Cheese: Sharp or medium for best flavor.
Pro Tips Before You Start
Use Room Temp Ingredients: Helps the batter mix smoothly.
Don’t Overmix: Stir until just combined to avoid toughness.
Control the Heat: Remove seeds from jalapeños for a milder version.
Line or Grease Your Pan: Prevents sticking and makes serving easier.
Top with Extra Cheese & Jalapeños: For extra color and flavor.
How to Make Jalapeño Cheddar Honey Cornbread
Step 1: Prep Oven & Pan
Preheat oven to 375°F (190°C).
Grease an 8×8-inch baking pan or cast iron skillet.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
Step 3: Add Wet Ingredients
In the same bowl, stir in buttermilk, melted butter, honey, and the egg. Mix until just combined.
Step 4: Fold in Cheese & Jalapeños
Gently fold in the shredded cheddar cheese and diced jalapeños.
Reserve a little of both for topping if desired.
Step 5: Bake
Pour the batter into the prepared pan and smooth the top.
Sprinkle reserved cheese and jalapeños on top.
Bake for 25–30 minutes until golden brown and a toothpick inserted comes out clean.
Step 6: Cool & Serve
Let cool for 10 minutes before slicing.
Serve warm with extra honey or butter.
What to Serve It With
Spicy chili or beef stew
BBQ ribs, pulled pork, or grilled chicken
Creamy soups or chowders
Breakfast eggs and bacon
Slathered with honey butter or hot honey
Variations / Substitutions
Corn Kernels: Add fresh or canned for texture.
Green Onions: Stir in for extra savory flavor.
Vegan Version: Use plant milk, egg replacer, and vegan cheese.
Gluten-Free: Substitute a 1:1 gluten-free flour blend.
Mini Muffins: Great for snacks or parties.
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze wrapped slices for up to 2 months.
Reheat: Warm in oven or microwave; drizzle with more honey.
FAQs
Can I make this less spicy?
Yes, remove seeds from the jalapeños or reduce the amount.
What cheese works best?
Sharp cheddar is great, but pepper jack or gouda work too.
Can I make it in advance?
Yes, bake and store up to 2 days ahead.
How do I make it fluffier?
Don’t overmix and ensure baking powder is fresh.
Can I bake it in a muffin tin?
Absolutely—adjust bake time to ~15 minutes.
Final Thoughts
Jalapeño Cheddar Honey Cornbread is a mouthwatering twist on a classic side.
It’s perfectly sweet, savory, and spicy—with melty cheese in every bite.
Once you try it warm with a drizzle of honey, you’ll never go back to plain cornbread again.
Jalapeno Cheddar Honey Cornbread
Ingredients
Method
- Preheat oven to 375°F. Grease an 8x8-inch pan.
- Whisk cornmeal, flour, baking powder, baking soda, salt, and sugar.
- Stir in buttermilk, egg, honey, and melted butter until combined.
- Fold in cheese and jalapeños. Pour into pan.
- Top with extra cheese/jalapeños. Bake 25–30 mins until golden.
- Cool 10 mins before slicing. Serve warm.
- See full steps with tips & photos → https://theboatshedcafe.com/jalapeno-cheddar-honey-cornbread/
Notes
- Adjust heat by using more or fewer jalapeños—or swap in mild green chilies.
- This is also great baked in a cast iron skillet for extra crisp edges.
- Leftovers can be toasted for breakfast the next day!
