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The Boat Shed Kitchen

Jalapeno Cheddar Honey Cornbread

This jalapeno cheddar honey cornbread is the perfect blend of sweet and savory, with tender crumb, golden crust, and bursts of melted cheese. A hint of jalapeño adds just enough heat to balance the honeyed richness. It bakes beautifully in under 30 minutes—perfect for chili nights, BBQs, or snack cravings.
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Prep Time 10 minutes
Bake Time + Cool Time 35 minutes
Total Time 45 minutes
Servings: 9 squares
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ½ tsp salt
  • ¼ cup sugar
  • 1 cup buttermilk
  • 1 large egg
  • ¼ cup honey
  • ¼ cup melted butter
  • 1 cup shredded cheddar cheese

Method
 

  1. Preheat oven to 375°F. Grease an 8x8-inch pan.
  2. Whisk cornmeal, flour, baking powder, baking soda, salt, and sugar.
  3. Stir in buttermilk, egg, honey, and melted butter until combined.
  4. Fold in cheese and jalapeños. Pour into pan.
  5. Top with extra cheese/jalapeños. Bake 25–30 mins until golden.
  6. Cool 10 mins before slicing. Serve warm.
  7. 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!