A cornbread worthy of serving 40+ people!
After making this jalapeño cornbread the first time, it’s become a regular in our house! I even quadrupled the batch for a birthday party with over 40 people and it disappeared within the hour!
There’s just something so delicious about the spicy jalapeño bites paired with sweet honey notes. Slather on some butter (and maybe a little more honey?!) and your taste buds will be doing a happy dance before you know it!
Think those store-bought packages are where it’s at? This one is just as easy. I’m talking dump, mix, and BAKE kind-of-easy, with SO much more flavor!
And if you need one more reason to love this recipe, it’s perfect to meal prep and freeze for later. (So you have it on hand the next time you make this Turkey Sweet Potato Chili!)
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Cornmeal. A medium grind cornmeal is ideal so you still get a chewy bite with a fluffy texture, but coarse or fine cornmeal will also work.
- Flour. Yes, cornbread actually has flour in it! All purpose flour works great, or a gluten-free 1-to-1 blend can be used, if needed.
- Butter. This adds such a great flavor and keeps the bread from becoming too dried out. You can sub with a neutral oil if you’re limiting dairy.
- Milk. Regular milk or buttermilk are best, but a plant-based full-fat alternative will work.
- Honey. Ahhh my secret for the BEST cornbread!! Tons of people drizzle it ON their finished bread, but I think a hint IN the mix takes that flavor all of the way through.
- Jalapeños. These little guys can vary drastically on how spicy they are! My tip is to taste them before mixing into the batter to check their spice level. Serrano peppers are another option for an even spicier bread. Pickled jalapeños can also be used for a very unique twist.
- Sweet Kernel Corn. This is somewhat optional, but I really think it adds a great texture to the bread. Use canned or previously frozen corn that has been drained and thawed. Avoid fresh as it won’t have enough time to cook fully in the cornbread.
Step-by-step Instructions
Please see the recipe card below for more detailed ingredient amounts and full printable instructions.
Mix the wet and dry ingredients separately.
Use a whisk to mix the cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
In a separate bowl stir the eggs, melted butter, milk, and honey until well incorporated.
Pro Tip: Give the melted butter enough time to cool back to room temp so it doesn’t cook the egg!
Mix the batter until just combined.
Pour the wet mixture into the dry ingredients. Stir just until a batter forms, and no clumps remain. If the batter is mixed for too long, the bread will turn out chewy instead of tender, so be careful not to over-mix it here.
Use a spatula to stir in the finely diced jalapeños and corn.
Bake in the oven.
Spread the batter into a 9×9-inch baking dish and bake in a preheated 350°F oven for 30-35 minutes.
You’ll know the cornbread is done baking when the top begins to crack and the middle no longer jiggles.
Slice and serve.
Allow the cornbread to cool and then cut into individual portions. Serve with a pat of butter and a drizzle of honey!
Storage Directions
- Prep-Ahead: Make the cornbread and store it in an airtight container at room temperature for up to 2 days.
- Storage: Seal in an airtight container. Keep at room temperature for 2-3 days, or in the refrigerator for up to 5-7 days. To freeze, wrap individual pieces in wax paper and place in an airtight freezer-safe container for up to 4-6 months.
- Reheating: Warm slices of the bread in the microwave for 20-30 seconds or pop it in the toaster oven for a few minutes.
Tap stars to rate!
Honey Jalapeño Cornbread Recipe
email this recipe!
Ingredients
- 1 cup cornmeal medium grind
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs whisked
- 6 tablespoons butter melted
- 1 cup milk cashew or almond
- ¼ cup honey
- 2 jalapeños finely diced
- ½ cup corn canned
Instructions
- Preheat oven to 350 degrees.
- In a large bowl whisk together cornmeal, flour, baking powder, baking soda, and salt. In a separate large bowl whisk together eggs, butter, milk, and honey. Add wet ingredients to dry ingredients and stir by hand until just combined. Mix in diced jalapeños and corn.1 cup cornmeal, 1 cup all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 2 large eggs, 6 tablespoons butter, 1 cup milk, ¼ cup honey, 2 jalapeños, ½ cup corn
- Spray an 8 x 8-inch or a 9 x 9-inch baking dish with cooking spray. Pour cornbread batter into the dish and spread until smooth.
- Bake cornbread in preheated oven for 30-35 minutes or until the top begins to crack and the edges are slightly browned.
- Allow cornbread to rest for 10 minutes before cutting. Serve with additional butter or honey.
Tap stars to rate!
Video
Notes
- Cornmeal: Medium-ground yellow cornmeal has the best texture, fine-ground will work, but avoid coarse grinds, which can make the cornbread gritty.
- Adjust the heat: For less spice, remove the seeds and membranes from the jalapeños. Want it spicier? Leave them in or add an extra pepper.
- Milk: Whole milk and buttermilk are the best for flavor and texture, but a full-fat plant-based milk (like unsweetened cashew or soy) can work if dairy-free.
- Storage: This bread will last for 2-3 days at room temp, or up to 5-7 days in the refrigerator.
- Make it ahead: This cornbread freezes really well! Cool completely, slice, and wrap tightly before freezing for up to 4 months. Reheat in a 300ºF oven until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Cornbread will be done baking when the edges are browned slightly and the top begins to crack. It should not jiggle at all in the middle when you shake the baking dish.
Ensure you don’t overbake the cornbread. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Too much cornmeal can cause cornbread to crumble and break. Use the recommended blend of flour and cornmeal for the perfect texture.
Using milk and butter in cornbread batter will ensure it is not too dry. If you’re using a boxed mix, try tossing in an extra egg to increase the moistness.
What to Serve with Jalapeño Cornbread
Cornbread is an American classic and tastes great when served alongside SO many different staples:
- Chicken: this Honey Balsamic Chicken, BBQ Chicken Stuffed Sweet Potatoes, or these Hot Honey Chicken Wings.
- Beef: Instant Pot Beef Stew, Air Fryer Meatloaf, or Air Fryer Hamburgers.
- And of course, chili recipes: Pumpkin Chili, Instant Pot Ground Turkey Chili, and Instant Pot Beef Chili.
Or make the perfect New Year’s Eve menu with Southern Collard Greens, Instant Pot Black Eyed Peas, or Texas Caviar.
Hello, just wondering if these can also be baked as mini muffins? They look amazing!
Hi Abby! They can. I have a sweet mini cornbread recipe (https://www.evolvingtable.com/mini-cornbread-muffins/)
Try baking them at 350℉ for 12-14 minutes.
Made this today for Thanksgiving, to go along with the Cajun turkey we were having. It was a hit! Perfect amount of sweet and spice. Will definitely make again!
Yay! So happy to hear you enjoyed the recipe, Andrea! This would go perfect with a Cajun turkey. Thanks so much for taking the time to leave a comment and rating!
Just wanted to say that this gets rave reviews from my father and I! We loved it! People should not be afraid to add the two jalepenos, as it gives the perfect amount of heat and isn’t too much. I added a bit more honey and used frozen instead of canned corn. My only tip is to not do what I did-which was line the pan with parchment. 35 minutes seems about right for my oven. Thank you again for this awesome recipe. I look forward to exploring your site more and the recipes you have so kindly posted for all of us to enjoy!
Yay! So glad you and your father enjoyed the recipe, Ella! And you’re right, a couple of jalapenos won’t make it too spicy! Thanks so much for taking the time to leave a comment and rating! 🙂
Hi there, I was wondering if the butter you call for is unsalted. That is what I tend to keep around-well, that and ghee! Will be making this in the next few days, so if you happen to see this could you let me know? I really can’t wait to try this out. I am paleo, but you know every once in a while I want chili with beans and cornbread.Thank for the GF recipe!
Hi Ella! Yes, my butter normally does contain salt, but feel free to use one without! I would just add a pinch or two more salt to compensate for it. Can’t wait to hear what you think about the recipe 🙂
Oh, I am certain it will be great! I bought everything for it yesterday. I opted for a bag of frozen corn because it was on sale, but that is the only switch I am making. Thank you for taking the time to reply. It was kind of you!