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Jalapeño Cheddar Cornbread with Sweet Honey Butter. This cornbread is the perfect side dish for all those soups and chilis this Fall season.   The perfect amount of heat and sweet all combined into this one cheesy bread.

Stacked Jalapeno Cheddar Cornbread muffins, with one cut open and smeared with a sweet honey butter and a honey drizzle running down.

 

Jalapeno Cheddar Cornbread

The best, easy to make cornbread dressed up with shredded sharp cheddar cheese and diced up jalapeño. Making homemade cornbread is SO easy. And other than the cornmeal you most likely have all the ingredients at home.

What is in Cornbread?

Cornbread is made out of a mixture of flour and cornmeal. This is where the yellow color comes from. Cornmeal is just ground up dried corn. It’s slightly gritty in texture. Which is why my recipe uses a combination of flour and cornmeal. The flour helps keep it from being too gritty.

A bowl of cornbread batter topped with shredded cheese and diced jalapeno.

Another ingredient I love to use in my cornbread is buttermilk. Using buttermilk helps keep these muffins tender, and moist. Nothing is worse than dry, gritty cornbread. If you don’t have buttermilk on hand you can make some sour milk.

To make sour milk to use in place of buttermilk: Add about 2 and 1/2 teaspoons of lemon juice or plain white vinegar to your measuring cup, then pour the milk in to reach 1 and 1/2 cup. Let it sit briefly. This will make sour milk. Perfect for baking, and gets the same results as using buttermilk.

Cornbread Muffins Vs. Cornbread in a Cake Pan

This recipe can do both! There’s instructions in the recipe card below for baking these as muffins or in a 9×13 cake pan. Either way, prepare the batter the same, preheat the oven to 400. The only thing that changes is the baking time.

There’s no need to use liners if making this as muffins. Just give the muffin tin a quick spray with a non stick baking spray.

Jalapeno Cheddar Cornbread muffin split apart with sweet honey butter spread on top.

Recipes to Enjoy with this Cornbread:

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Jalapeno Cheddar Cornbread with Sweet Honey Butter

5 from 16 votes
Prep: 10 minutes
Cook: 15 minutes
Servings: 15
Author: Serene
This cornbread is loaded with cheese and jalapeno served with a sweet honey butter. The perfect amount of sweet and heat in this cheesy bread side dish!
Stacked Jalapeno Cheddar Cornbread muffins, with one cut open and smeared with a sweet honey butter and a honey drizzle running down.

Ingredients  

  • 1 ½ cups cornmeal
  • 1 ½ cups all purpose flour
  • 1 teaspoon salt
  • 1 ¼ teaspoon baking soda
  • ¼ cup honey
  • 2 eggs
  • 1 ½ cups buttermilk
  • 6 tablespoons unsalted melted butter
  • 8 ounces shredded sharp cheddar cheese
  • 1 jalapeno de-seeded and finely chopped

Sweet Honey Butter

  • 1 teaspoon honey add more or less as desired
  • 2 tablespoons unsalted butter

Instructions 

  • Preheat oven to 400℉ degrees. spray a muffin tin with non stick baking spray, set aside.
  • In medium mixing bowl add the flour, cornmeal, baking soda, and salt, stir to combine.
  • Add in the eggs, milk and honey. Stir to combine. Then pour in the melted butter. Stir until batter is smooth.
  • Fold in the jalapeno and cheese until just combined with the batter.
  • Pour the batter into the greased baking dish. Bake for 15 minutes or until golden brown on the edges.
  • Serve warm with butter and enjoy!

Video

Equipment

Notes

This recipe makes 15 cornbread muffins.
This recipe can also make a 9x13 pan of cornbread. Bake for 20 minutes.

Nutrition

Serving: 1 | Calories: 211kcal | Carbohydrates: 22g | Protein: 7g | Fat: 11g | Sodium: 474mg | Fiber: 1g | Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

 


Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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5 from 16 votes (11 ratings without comment)

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19 Comments

  1. This is a perfect recipe. I decided against making the honey butter but definitely will be saving this one to make again and again!

  2. I made this for a carry-in at work and didn’t have any leftovers. I loved this recipe and it was easy to make. One question – can these be made a few days ahead of time and frozen?

  3. Made this today and added some cooked corn and baked it with cheese on top! Delish! Thank you for sharing this recipe!

  4. this recipe was very disappointing. After baking them, then tasting them, I realized that there was no sugar in this recipe, Honey alone did sweeten the cornbread. The recipe left out when to add the honey as well.

    1. Sorry that the recipe disappointed you Denise. As for there not being sugar, you are right. Sugar in cornbread can be a hotly debated topic, and now we all know which side of that debate I fall on. And you were also right in that I forgot to mention where to add the honey! Honest mistake, I am human. But I got it added in there, so thank you!

  5. I’ve been making a similar type of recipe for more than 20 years for Thanksgiving dinner; however, mine takes a whole medium chopped onion, no flour, and many more Jalapenos and a lot more cheese. I’ve mastered my recipe and it’s all in my head as I’ve altered the recipe until I got it just right. It’s always a hit at potlucks too.

  6. Yummmm! This looks amazing, Serene! Move over dinner rolls…..this cornbread looks sooooo much better!

  7. Oh yum! I love cornbread and this kicked up version looks great too! Thanks for the baking tip for adding baking soda to regular milk. Pinned