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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:




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.


  • 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


  • 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!




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


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.

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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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Recipe Rating


  1. So yummy and moist! Reminds me of the cornbread my great-grandmother used to make! I love to bake from scratch, and this one is a keeper!!!

  2. Made these for my extended family Saturday night dinners.  We had bbq ribs and baked potatoes with salad and the muffins, and all I can say is wow!    The muffins were a fantastic added touch.  Everyone loved the cornbread muffins !
    They are my go to cornbread from now on.  
    Thanks you so much for this easy recipe.  

    Donna W. 

  3. Used this recipe as a LOOSE base for our cornbread tonight haha. Had to make a lot of substitutions based on what we had. Milk + lemon juice instead of buttermilk, oil instead of butter, would have used white sugar instead of honey IF I HAD REMEMBERED SUGAR AT ALL. Decided against the jalapeños because we had kids eating with us.

    That being said, it was the best texture of any cornbread I’ve ever made. Cooked it in a preheated cast iron skillet at 400° until golden brown and done throughout.

    It was dense and bread-y instead of the typical (for me) cakey and crumbly, and the crust was reeeeaaaaal crunchy.

    After a slather of butter and a drizzle of honey I didn’t even miss the sweetness in the cornbread. I can’t wait to try the recipe for real— jalapeños and all!