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.
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.
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 ~
- The Best Blueberry Cornbread is sweet and juicy, almost cake-like.
- Hatch Green Chile Cornbread is a must during Hatch chile season, which runs from summer through early fall. You can use canned chiles in a pinch. It belongs at all those end of summer barbecues and family picnics.
- Cheddar Kale Cornbread has got great flavor, and I love the green flecks of shredded kale!
- Pumpkin Cornbread ~ probably my all time favorite.
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.
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
- 2 cups yellow cornmeal
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 2 Tbsp baking powder
- 1 tsp salt
- 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)
- Preheat the oven to 400F Lightly butter or spray a 9x12 pan.
- Whisk the dry ingredients together to blend.
- Stir in all the rest of the wet ingredients, then fold in the jalapeños. Stir just until everything is combined, don't over mix.
- 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.
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.