Honey Jalapeño Cornbread

This homemade Jalapeño Cornbread recipe is perfectly moist and is loaded with sweet and spicy flavors! Cornmeal is mixed with honey, sweet corn, and diced jalapeños for a tasty Southern flair. Serve this healthy and easy-to-make vegan and gluten-free bread with a hot bowl of chili or tangy BBQ chicken!

After making this jalapeño cornbread the first time, it has been made MANY more times since!

Once I even quadrupled the batch so we could take it to a birthday party for over 40 people.

This quick bread is not only super simple to make, but it is also SO stinking perfectly…

MOIST.

DELICIOUS.

And LOADED with sweet corn, hints of honey, and spicy jalapeño goodness.

Quite frankly, it is the BEST homemade cornbread recipe you’ll ever make.

Not to mention, it couldn’t be easier! I’m talking dump, mix, and bake kind of simple!

And just in case you needed one more reason to love this recipe, it’s even perfect to meal prep and freeze for later.

Ingredients

The simple ingredients needed to make this jalapeño cornbread recipe include:

• Cornmeal. This is the main ingredient in cornbread. Medium grind cornmeal is the best, but coarse or fine cornmeal can be substituted.
• Flour. Another main ingredient in this bread recipe. A gluten-free 1-to-1 blend can be used or regular all purpose flour if you can tolerate gluten.
• Butter. Crucial for a wonderful flavor and also makes it super moist. Oil can be substituted if you’re limiting dairy.
• Milk. Almond milk, cashew milk, or soy milk can be used if you are allergic to dairy. However, regular milk or even buttermilk are often used in most commercial or restaurant recipes.
• Eggs. These help bind the cornbread together and prevent it from being too crumbly.
• Honey. This gives a subtle sweetness that tastes fabulous! Feel free to leave it out if you are watching your sugar intake.
• Jalapeños. If you want a little kick, these are a great addition! Taste them before including in the batter to check their spice level. Serrano peppers are another option for even spicier bread.
• Sweet Kernel Corn. These are optional but they do add a nice texture to the bread.

How to Make Jalapeño Cornbread

The basic steps for making Jalapeño Cornbread are simple to follow. Please see the recipe card below for more detailed ingredient amounts.

Whisk Dry Ingredients

Use a whisk to mix the cornmeal, flour, baking powder, baking soda, and salt in a large bowl.

This ensures the baking powder and baking soda are evenly distributed within the flour and cornmeal.

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Mix the Wet

In a separate bowl stir the eggs, melted butter, milk, and honey until well incorporated.

Make sure the butter isn’t too hot, or it may end up cooking the egg.

Combine Wet and Dry

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.

Fold in Additions

Use a spatula to add in the finely diced jalapeños and corn.

Bake the Cornbread

Spread the batter into a 9×9-inch baking dish and bake in a 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!

Meal Prep and Storage

• To Prep-Ahead: Make the whole loaf, portion, and keep until ready to enjoy.
• To Store: 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.
• To Reheat: Warm slices of the bread in the microwave for 20-30 seconds or pop it in the toaster oven for a few minutes.

Dietary Modifications

The recipe you’ll find below is already vegetarian as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

• Gluten-Free. Use a gluten-free 1-to-1 flour in place of regular all purpose flour.
• Vegan. Substitute the eggs for 2 flax eggs, coconut oil in place of the butter, and select a plant-based milk.

FAQs

Expert Tips and Tricks

• Dice it fine. Cut the jalapeños really small so you get some in every bite.
• Medium grind. This grit of cornmeal will result in the best texture.
• Up the spice. Double the jalapeños or use spicier serrano peppers.
• Make it a Mexican cornbread. Add ½ cup of shredded cheddar cheese or a Mexican cheese blend.
• Show a little crack. You’ll know it’s done cooking when the top begins to split and the middle doesn’t jiggle.

Make it a Meal

Cornbread is an American classic recipe and will taste great when served alongside chicken, beef, or chili recipes. You might enjoy these main dishes with this honey cornbread recipe:

Honey Balsamic Chicken

Instant Pot Chicken Pumpkin Chili

BBQ Chicken Stuffed Sweet Potatoes

Instant Pot Ground Turkey Chili

Healthy Sweet Potato Ground Turkey Chili

For New Year’s Eve with Southern Collard Greens, Instant Pot Black Eyed Peas, or Texas Caviar.