Honey Jalapeño Cornbread




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drizzling honey on a piece of honey jalapeño cornbread

Honey Jalapeño Cornbread ~ this is a moist, Southern buttermilk cornbread with a fluffy open crumb, a hint of sweet honey, and a smokey heat from the peppers.  Make it your signature potluck dish this summer, no one needs to know how crazy easy it is to throw together.

A stack of honey jalapeño cornbread squares with honey drizzle

You’re in control of the specifics ~ add less jalapeño for a gentle burn, or load them in for an explosive flavor.  Seeds in, seeds out, you can fine tune this cornbread just the way you like it.

Cornbread is one of those sides that always seems appropriate.  It goes alongside winter soups, stews, and chilis, but it’s right at home at the summer barbecue, too.  If you’re asked to bring something to a potluck this season I highly recommend this recipe. It’s a sweet cornbread in the Southern tradition, but not too sweet, and that’s offset by the heat of the peppers.  (The Mexican theme makes it perfect for Cinco de Mayo.)  It’s super easy and super portable, but unique enough to get you lots of compliments.  Be sure to bring along some extra honey for drizzling.

A square of honey jalapeño with fork

I love cornbread for it’s easygoing nature, I can’t think of another recipe that is more relaxing, almost therapeutic, to make.  On many occasions I’ve made a last minute cornbread to stretch out a meal, and never felt stressed at all.  The ingredients are always in the cupboard and fridge, and it always comes out perfect.  I guess that’s why I love playing around with the recipe so much, it’s no-fail!

Try out some of my other cornbread recipes  ~

 

drizzling honey on a piece of honey jalapeño cornbread

It goes without saying that serving this cornbread warm is the way to go, if you can swing it.  A pat of butter and a drizzle of honey goes a long way here.  

How to keep cornbread moist

  • Cornbread is notorious for drying out quickly.  Be sure not to over bake it in the first place, check in on it at the earliest time.  If the top springs back when touched, and the edges are pulling away from the sides, it’s done. 
  • If you’re making your cornbread ahead of time, don’t cut it until you’re ready to serve.  
  • Let it cool completely, then wrap closely in plastic.  Store at room temperature.
  • Extra butter and honey help moisten a cornbread that’s on the dry side.

How to Freeze Cornbread

  • Let the cornbread cool completely.  Wrap in plastic, and again in foil.  Freeze for up to 6 months.

How to Reheat Cornbread

  • Wrap the (room temperature) cornbread in foil, and reheat in a 300F oven for about 10 minutes, or until warmed through.
  • The microwave works well for individual pieces.

 

Pieces of honey jalapeño cornbread stacked in a pan


Reader Rave ~

“This was delicious and super easy. I used 3 jalapeños without the seeds and it gave just enough heat without being too spicy. The honey offset it very nicely. I will definitely be making this again.  Thanks, Sue!!”  ~ Jill


Honey Jalapeño Cornbread
Rate this recipe
18 ratings

Category: bread, side dish

Cuisine: American

Servings: serves 20

drizzling honey on a piece of honey jalapeño cornbread

Ingredients

    dry ingredients
  • 2 cups yellow cornmeal
  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 2 Tbsp baking powder
  • 1 tsp salt
    wet ingredients
  • 2 cups cultured buttermilk
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup honey
  • 4 large eggs, lightly beaten
  • 3 jalapeño peppers, thinly sliced (you can certainly add more if you like)

Instructions

  1. Preheat the oven to 400F Lightly butter or spray a 9x12 pan.
  2. Whisk the dry ingredients together to blend.
  3. Stir in all the rest of the wet ingredients, then fold in the jalapeños. Stir just until everything is combined, don't over mix.
  4. Bake for about 25 minutes, or until risen, golden, and just beginning to pull away from the sides of the pan. The center should spring back when touched, and a toothpick inserted in the center should come out dry. You don't want to over-bake cornbread, it can dry out quickly, so check it on the early side. Let cool on a rack.

Notes

This recipe is adapted from Land O Lakes

Make this jalapeño cornbread your own ~

  • Use Serrano peppers or even habanero peppers for an extra spicy cornbread.
  • You can use white cornmeal if you like.
  • Divide the recipe in half and bake in two square pans, or two 10 inch cast iron skillets.  The baking time will be more like 18-20 minutes, so watch carefully.

 

Thanks for pinning!

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18 Comments

    Leave a Reply

  • Reply
    Marie Czarnecki
    May 20, 2019 at 9:04 pm

    Great recipe, and served with Chili, WOW, my son would love this when he visits me from California.

  • Reply
    Jill
    May 5, 2019 at 9:16 am

    5 stars
    This was delicious and super easy. I used 3 jalapeños without the seeds and it gave just enough heat without being too spicy. The honey offset it very nicely. I will definitely be making this again.

    • Reply
      Sue
      May 5, 2019 at 10:31 am

      Thanks Jill, glad you enjoyed it.

  • Reply
    Kathleen
    April 29, 2019 at 7:49 pm

    There are different types of corn meal. Which do you use? There’s medium, fine grain, etc.

    • Reply
      Sue
      April 29, 2019 at 8:14 pm

      For this, and most of my cornbreads, I use the standard Albers yellow cornmeal (in the blue box) so I assume that would be medium.

  • Reply
    Carolyn White
    April 29, 2019 at 2:03 pm

    Recipe looks great! I love pineapple habanero jelly on my cornbread!

    • Reply
      Sue
      April 29, 2019 at 3:18 pm

      Yum, I do too!

  • Reply
    Colleen
    April 29, 2019 at 11:51 am

    Hi Sue, I’m not a southern gal so I’ve never had cornbread before? Is this a cake or a bread? I noticed in one pic you’re using a fork? What does one eat it with?

    • Reply
      Sue
      April 29, 2019 at 12:40 pm

      Hey Colleen, it’s a bread, or a side dish, and you can eat it with your hands or with a fork. In other words, it’s a bit sweet, but not dessert.

  • Reply
    Laura
    April 29, 2019 at 11:20 am

    I love this recipe, Sue! Any recipe that combines sweet + spicy has my name all over it! And I’m with you on the ease of cornbread – so simple and perfect as a side for many meals! Thanks for the recipe!

  • Reply
    Mary Ann | The Beach House Kitchen
    April 29, 2019 at 3:45 am

    This looks so fluffy and delicious Sue! Perfect as a side with some chili. Love the added jalapenos for that pop of spice!

    • Reply
      Gerlinde @sunnnycovechef
      April 29, 2019 at 3:51 am

      I am sitting in the train in Germany and I would love be to have a piece of this delicious looking cornbread.

    • Reply
      Sue
      April 29, 2019 at 7:03 am

      It is fluffy Mary Ann, I love that texture in a cornbread :)

    • Reply
      Marie Czarnecki
      May 20, 2019 at 9:08 pm

      That is what I said in my comment…My son loves foods with a kick, when he visits me from California I will put this together for him.

  • Reply
    Tricia | Saving Room for Dessert
    April 29, 2019 at 3:42 am

    My husband’s favorite! Who could resist a warm piece of this sweet and spicy bread. Delicious!

    • Reply
      Sue
      April 29, 2019 at 7:18 am

      This does appeal to the guys, for sure!

  • Reply
    angiesrecipes
    April 29, 2019 at 2:35 am

    Sweet and spicy…one of my favourite flavour combos! The cornbread looks super duper delicious.

    • Reply
      Sue
      April 29, 2019 at 7:18 am

      It’s one of mine too Angie, it’s so pleasing.