Nothing says Southern more than a big slice of sweet and spicy Honey Jalapeño Cornbread! It’s incredibly easy to make by simply mixing up cornmeal with honey, sweet corn kernels, and diced jalapeños. But my true secret: using a medium-grit cornmeal to give it that chewy bite!
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Once I made cornbread like this, I haven’t been able to make it any other way!
(Ok, except for maybe these adorable Mini Cornbread Muffins!)
There’s just something so satisfying about the balance of spicy bites of jalapeños with subtly sweet honey notes. Slather on some butter (and maybe a little more honey?!) and your taste buds will start doing a happy dance!
After making this jalapeño cornbread the first time, it’s become a regular. I even quadrupled the batch for a birthday party with over 40 people.
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.
Ingredients You’ll Need
Notes about the ingredients needed for this Honey Jalapeño Cornbread recipe are below. Jump to recipe for the exact measurements.
- Cornmeal. The main ingredient in cornbread. Medium grind cornmeal is ideal, but coarse or fine cornmeal works too.
- 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. Essential for a wonderful flavor and super moist texture. You can substitute oil if you’re limiting dairy.
- Milk. Regular milk or buttermilk are best, but a plant-based full-fat alternative works too.
- Eggs. These help bind the cornbread and prevent it from being too crumbly.
- Honey. Adds a subtle sweetness that tastes fabulous! You can leave it out if you’re watching your sugar intake.
- Jalapeños. For a little kick, add these! Taste them before including in the batter to check their spice level. Serrano peppers are another option for even spicier bread. Pickled jalapeños can also be used for a different flavor.
- Sweet Kernel Corn. Optional but adds a nice texture to the bread. Use canned or previously frozen corn; avoid fresh as it won’t have enough time to cook fully in the cornbread.
How to Make Jalapeño Cornbread
Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for the printable instructions
1. 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.
Make sure the butter isn’t too hot, or it may end up cooking the egg.
2. 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.
Use a spatula to add in the finely diced jalapeños and corn.
3. Bake the cornbread 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.
4. 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.
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 will taste great when served alongside chicken, beef, or chili recipes. Try these for the perfect pairing:
- Honey Balsamic Chicken
- Pumpkin Chili
- BBQ Chicken Stuffed Sweet Potatoes
- Instant Pot Ground Turkey Chili
- Sweet Potato Ground Turkey Chili
- 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.
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Homemade Honey Jalapeño Cornbread Recipe
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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.
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Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!