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Elevate your cornbread game with this Jalapeño Honey Cornbread! It’s moist, soft, and slathered with a smoky honey butter that melts into every bite! The subtle heat of the jalapenos and natural sweetness of the honey come together to bring you a cornbread recipe that’s packed with sweet heat and savory flavor.
For more cornbread recipes, try this sweet potato cornbread, sweet cornbread recipe , or this coconut cornbread with lime butter!
Are you ready for a recipe that’s going to knock your socks off? This honey jalapeno cornbread recipe delivers every time. It’s essentially my honey butter cornbread at it’s base with diced jalapenos, creamed corn for added flavor. Then it’s topped with a delicious smoky honey butter that’s applied fresh out of the oven and melts right into every nook and cranny.
This cornbread is the perfect addition for chili nights, BBQs, or honestly, just because you deserve a treat. Don’t worry if you’re not a spice lover; you can easily adjust the jalapeños to suit your taste.
Trust me, once you try this honey jalapeño cornbread, you’ll be finding excuses to bake it again and again.
Table of Contents
Key Ingredients
(full list of ingredients can be found in the recipe card)
Creamed corn adds moisture and a slightly sweet, creamy texture to cornbread, making it more tender and flavorful. It also provides little bursts of corn throughout, enhancing the overall corn flavor and giving the bread a heartier bite.
Fresh jalapeños add a spicy kick and bright, peppery flavor that balances the sweetness of the cornbread. They also bring a slight crunch which is a nice contrast to the soft cornbread texture. Be sure to remove the seeds from the jalapenos when dicing!
Vegetable oil adds moisture and keeps the cornbread soft and tender, while melted butter brings rich, buttery flavor and a slightly crisp edge. Using a mix of both ensures the best flavor and texture!
All-purpose flour provides structure and helps the cornbread hold together, giving it a soft, cake-like texture. Fine ground yellow cornmeal adds classic corn flavor and a slightly gritty, hearty texture that defines traditional cornbread.
To bring in some smoky flavor, we’re also using chili powder and smoked paprika for a little kick of flavor and a little heat. These are unexpected in a cornbread recipe but really help bring out the flavor of the jalapenos and provides the perfect balance of sweet smokey flavor.
Variations
- Add cheddar cheese or chopped up bacon bits for a savory kick!
- Brown the butter before adding to the cornbread batter. Brown butter adds a nutty, caramel-like flavor boost that’s truly delicious.
- Up the heat level by adding more jalapenos or a dash of cayenne pepper to the cornbread batter. Because this recipe is baked, this isn’t particularly spicy recipe – it just has a small kick. So if you’re worried about heat, this recipe is quite mild!
- Add in some fresh corn if you’d like. This will add more texture.
How to make Jalapeno Honey Cornbread
Step 1: Line a 9×9 baking dish with parchment paper. (for thinner cornbread, use a 9×13 baking dish) Set aside.
Step 2: Now make the honey butter – combine honey, chili powder, cayenne pepper, and room temperature butter in a small bowl. Mix together until combined and set aside.
Step 3: In a medium bowl, combine cornmeal, all purpose flour, baking powder, chili powder, smoked paprika, baking soda, and kosher salt. Mix together in a set aside.
Step 4: In a large mixing bowl, combine sugar and diced jalapenos. Rub together (use gloves if you have sensitive skin) to release the oils from the jalapenos, this enhances the jalapeno flavor. Then add honey, melted butter, and vegetable oil. Whisk together for about 1 minute, until combined, then add in the milk, sour cream, and eggs. Continue to mix until combined.
Step 5: Add the dry ingredients to the wet ingredients and fold together. Pour in the creamed corn and mix until just combined. Pour the cornbread batter into the prepared baking dish. Let the batter rest while the oven preheats.
Step 6: Preheat the oven to 400 degrees F. Bake in the preheated oven for 25 minutes, remove from the oven and brush gently with half of the honey butter.
Step 7: Continue to bake for an additional 25-30 minutes, until golden brown and a toothpick comes out clean from the center of the cornbread. Fresh out of the oven, brush again with the honey butter and allow it to cool in the pan for 20 minutes, then remove onto a wire rack to cool completely. Top with butter and flakey sea salt and serve!
Expert Baking Tips
- Remove the seeds for less heat – Want the flavor without too much spice? Just scoop out the seeds and ribs from the jalapeños before chopping.
- Don’t overmix the batter – Stir just until combined to keep the texture light and tender.
- Dice finely for even flavor – Small pieces of jalapeño distribute better throughout the batter, so you get a little heat in every bite.
- Let the batter rest – A 10-minute rest before baking helps the cornmeal hydrate, making the cornbread softer. Don’t skip this step!
How to Serve
This jalapeno honey cornbread is the perfect side dish for any hearty meal. It’s amazing alongside dutch oven chili, slow cooker bbq ribs or oven baked ribs, or stove top beef stew for sunday dinner. For a summer barbecue, serve alongside a grilled spatchcock chicken or a big ol seafood boil. It’s also amazing by itself when you want a sweet and savory treat.
Recipe FAQs
Store it in an airtight container at room temperature for up to two days, or refrigerate for extended freshness.
To modify the heat level, adjust the quantity of jalapeños used. Removing the seeds and membranes reduces spiciness, while leaving them in increases it.
You can but I don’t recommend it. Pickled jalapeños can be used, but they will impart a tangier flavor compared to the fresh variety.
Absolutely! Pour the batter into a muffin tin and adjust the baking time accordingly, begin checking around 15-20 with a toothpick.
More Cornbread Recipes
Breakfast
Homemade Blueberry Cornbread Recipe
Appetizers
Grandma’s Buttermilk Cornbread
Appetizers
Moist Jiffy Cornbread with Creamed Corn
Thanksgiving
Cornbread Pudding
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Jalapeno Honey Cornbread
Ingredients
- 2 cups Cornmeal
- 2 cups All Purpose Flour
- 1 1/2 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1 1/2 tsp Chili Powder
- 1/2 tsp Smoked Paprika
- 1 tsp Kosher Salt
- 3/4 cup Sugar
- 3 Jalapenos, (seeds removed, diced)
- 1/4 cup Honey
- 1/2 cup Vegetable Oil
- 4 tbsp Salted Butter, (melted)
- 1 1/2 cup Whole Milk
- 1/2 cup Sour Cream
- 2 large Eggs
- 14.75 oz Canned Creamed Corn
Smoky Honey Butter
- 4 tbsp Salted Butter, (room temperature)
- 2 tbsp Honey
- 1 tsp Chili Powder
- 1/2 tsp Cayenne Pepper, (optional)
Instructions
- Line a 9×9 baking dish with parchment paper. (for thinner cornbread, use a 9×13 baking dish) Set aside.
- Now make the honey butter – combine room temperature butter, honey, chili powder, cayenne pepper, and a pinch of salt in a small bowl. Mix together until combined and set aside.
- In a medium bowl, combine cornmeal, all purpose flour, baking powder, baking soda, chili powder, smoked paprika, and kosher salt. Mix together in a set aside.
- In a large mixing bowl, combine sugar and diced jalapenos. Rub together (use gloves if you have sensitive skin) to release the oils from the jalapenos, this enhances the jalapeno flavor. Then add honey, melted butter, and vegetable oil. Whisk together for about 1 minute, until combined, then add in the milk, sour cream, and eggs. Continue to mix until combined.
- Add the dry ingredients to the wet ingredients and fold together. Pour in the creamed corn and mix until just combined. Pour the cornbread batter into the prepared baking dish. Let the batter rest while the oven preheats.
- Preheat the oven to 400 degrees F. Bake in the preheated oven for 25 minutes, remove from the oven and brush gently with half of the honey butter. Continue to bake for an additional 25-30 minutes, until golden brown and a toothpick comes out clean from the center of the cornbread. Fresh out of the oven, brush again with the honey butter and allow it to cool in the pan for 20 minutes, then remove onto a wire rack to cool completely.
- Top with butter and flakey sea salt and serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The recipe is great! Smoky and sweet with a slow burn. Took me 4 bites to get some heat on the tongue. Sweetness is perfectly balanced with the corn flavor, and the bread is moist but not cake-y. Nice and fluffy throughout after checking with a toothpick. Looking forward to pairing with chili, or I could even see it being smothered with sausage gravy for a decadent breakfast.
Thank you so much!
Absolutely amazing !!! Sweet with just right amount of spice !! I also love how the clean up was easy as well!! Hands- down one of the best cornbread recipes that I’ve tried in a long time !! Thanks for sharing !! I can’t wait to make this for my family and friends !!
Thanks so much for your review of this recipe, it makes me so happy that you enjoyed this! I hope that your family and friends love it too!
I just made this corn bread, and HOLD THE FRONT DOOR! It was so rich and moist, with looks of sweet smokiness. For sure my new favorite corn bread recipe!