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Stacked Jalapeno Cheddar Cornbread muffins, with one cut open and smeared with a sweet honey butter and a honey drizzle running down.
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5 from 9 votes

Jalapeno Cheddar Cornbread with Sweet Honey Butter

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!
Prep Time10 mins
Cook Time15 mins
Course: muffin
Cuisine: American
Servings: 15
Calories: 211kcal
Author: Serene



  • 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