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When it comes to a piece of bread as a side dish you cannot go wrong with this easy and delicious Jalapeno Cornbread. Sweet and spicy all rolled into one and you can’t resist.

Honey being drizzled over butter and stacked jalapeno cornbread on plate.

I’m a huge cornbread lover. Sometimes, we like to mix it up around here, and that is exactly what we did with this Jalapeno Cornbread.

I am a huge sucker for sweet and spicy, so with the honey and jalapenos in this recipe, you get both the flavors of that, and it makes it completely irresistible. 

Don’t get me wrong, we love a good normal cornbread, but like I said, we love to switch it up, and this Jalapeno Cornbread recipe has become a family favorite.

Sweet cornbread is a perfect canvas for other flavors. The jalapeno gives it the perfect balance of sweet heat. I think the jalapeño peppers on top look amazing, too.

Plus, you can serve cornbread with a variety of different things, which really makes it a great side dish for any meal, especially in cooler weather.

Leftover cornbread is great, too! Heat it up in the microwave or on a hot skillet. Then add some honey and melted butter.

We make this jalapeno cornbread a lot, mainly because it is easy, but we also love the taste. So when it is soup or chili night, we have this right beside it.

Some of our other favorite bread side dishes include: Easy 5 Minute Artisan Bread, Cheese Stuffed Breadsticks and Crostini.

Finished Jalapeno Cornbread in baking pan with slice cut out and stacked on top.

WHY THIS RECIPE WORKS:

  1. Minimal ingredients help this come together quickly.
  2. You can keep the jalapeno peppers in if you’d like or leave them out to just have a normal cornbread.
  3. This homemade cornbread recipe can be doubled and made in a larger pan to serve more people.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Unsalted butter
  • Granulated sugar
  • Cornmeal
  • All-purpose flour
  • Baking powder
  • Salt
  • Honey
  • Eggs
  • Buttermilk
  • Pickled Jalapenos
Ingredients needed to make Jalapeno Cornbread.

HOW TO MAKE JALAPENO CORNBREAD:

  1. Preheat the oven to 400° and grease a 9 x 9″ baking dish. Line the bottom of the dish with parchment paper with 3″ extensions on end for lift.
  2. Beat butter and granulated sugar together in a large mixing bowl until smooth with an electric hand mixer. 
  3. In a separate bowl, combine the cornmeal, flour, baking powder, and salt. 
  4. In a third bowl stir together buttermilk, honey, and eggs. 
  5. Add ½ of the milk mixture, then ½ of the dry mixture into the sugar/butter mixture, whisking after each addition. Repeat with the rest of the ingredients. 
  6. Stir in the jalapenos. Spread mixture evenly into the prepared baking dish.
  7. Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted in the middle comes out clean. 
  8. Let cool on a wire rack for about 20 minutes before slicing into squares. Serve with softened butter and honey.
Step by step photos on how to make Jalapeno Cornbread.

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

Absolutely yes! Just follow the directions, and instead of a lined baking pan, you’ll want to butter a 9″ cast iron skillet well, and then you will place the batter in there.

No, you do not.

We like to use them because they are already softened, have a great flavor, and are easily accessible at your local grocer.

If you want you can just plain old jalapenos, deseed them, and then chop them up and add them to the batter.

So either way is fine and whatever you prefer is perfect for this jalapeño cornbread recipe.

Stacked slices of Jalapeno Cornbread on top of one another on plate.

There are soooo many flavors that would work here.

  • Creamed corn: Incorporate for added moisture and sweet bursts within the fluffy cornbread texture.
  • Sharp cheddar cheese: Mix into the batter to create a rich, cheesy jalapeno cornbread that pairs beautifully with skillet cornbread. Who can resist jalapeño cheddar cornbread?!
  • Fresh jalapeños: Substitute pickled jalapeños with fresh ones to intensify the spicy flavor.
  • Corn kernels: Stir into the cornbread batter for a delightful crunch and authentic corn taste.
  • Honey butter: Offer as a topping to drizzle over hot golden brown cornbread for a sweet and spicy combination.
  • Green onions: Add for a subtle onion flavor and a splash of color.
  • Bacon bits: Incorporate for a smoky depth, complementing the basic cornbread recipe.
  • Red bell peppers: Dice and add for a sweet contrast and vibrant visual appeal.
  • Smoked paprika: Sprinkle into the mix for an added layer of smoky flavor.
  • Cilantro: Mix in for a fresh, herby lift that works well with the jalapeño’s heat.
  • Garlic powder: A dash can enhance the savory notes of the cornbread.
  • Honey: An extra drizzle of honey goes fantastic!

You better believe it! I’ve got some great ideas. Let me know how they turn out!

  • Gluten-free all-purpose flour: Use in place of regular flour to cater to those with gluten sensitivities.
  • Agave syrup: A vegan alternative to honey, maintaining the sweetness without using animal products.
  • Coconut oil: Replace butter to make the recipe suitable for dairy-free diets.
  • Whole wheat flour: Swap some of the all-purpose flour for whole wheat to add fiber and nutritional value.
  • Olive oil: Another healthy fat option that can be used in the batter for a slightly different flavor profile.

HOW TO STORE:

This quick bread recipe will last at room temperature in an airtight container for up to 1-2 days. You can also place it in the refrigerator where it will then last up to 5-7 days. 

This can also be frozen. I like to wrap individual slices of cut cornbread in plastic wrap and then place them in a freezer bag. These will last in the freezer for up to 3 months.

Let defrost at room temperature, then you can reheat in the microwave until heated through.

DANA’S TIPS AND TRICKS:

  • Make sure that you use yellow cornmeal.
  • Buttermilk is best in this recipe for the texture, but you can use regular milk if you do not have any on hand. 
  • Candied jalapenos can be swapped out for regular chopped jalapenos.
  • This can be frozen, see my tips above.
  • You can add some cheese to this recipe, it really gives it a great flavor.
  • Instead of a baking pan this can be made in a cast iron skillet.
  • Easily double this recipe and bake in a 9×13-inch baking pan.
Hand holding up one slice of Jalapeno Cornbread.

Want that perfect side dish that goes great with so many different things?

Then you need to make my Jalapeno Cornbread, ASAP!

If you’ve tried this JALAPENO CORNBREAD, let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 1 vote

Jalapeno Cornbread Recipe with Honey

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
When it comes to a piece of bread as a side dish you cannot go wrong with this easy and delicious Jalapeno Cornbread. Sweet and spicy all rolled into one and you can’t resist.
Servings 9 servings

Ingredients
  

Instructions

  • Preheat the oven to 400° and grease a 9 x 9″ baking dish. Line the bottom of the dish with parchment paper with 3″ extensions on end for lift.
  • Beat butter and granulated sugar together in a large bowl until smooth with an electric hand mixer.
    ⅔ cup unsalted butter, ⅓ cup granulated sugar
  • In a separate bowl, combine the cornmeal, flour, baking powder, and salt.
    1 ¾ cups cornmeal, 1 ½ cups all-purpose flour, 4 ½ tsp baking powder, 3/4 tsp salt
  • In a third bowl stir together buttermilk, honey, and eggs.
    1 ⅔ cups buttermilk, ⅓ cup honey, 3 large eggs
  • Add ½ of the milk mixture, then ½ of the dry mixture into the sugar/butter mixture, whisking after each addition. Repeat with the rest of the ingredients.
  • Stir in the jalapenos. Spread mixture evenly into the prepared baking dish.
    1 cup pickled Jalapenos
  • Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted in the middle comes out clean.
  • Let cool on a wire rack for about 20 minutes before slicing into squares. Serve with softened butter and honey.

Notes

  • Make sure that you use yellow cornmeal.
  • Buttermilk is best in this recipe for the texture, but you can use regular milk if you do not have any on hand. 
  • Candied jalapenos can be swapped out for regular chopped jalapenos.
  • This can be frozen, see my tips above.
  • You can add some cheese to this recipe, it really gives it a great flavor.
  • Instead of a baking pan this can be made in a cast iron skillet.
  • Easily double this recipe and bake in a 9×13-inch baking pan.

Nutrition

Calories: 436kcal | Carbohydrates: 60g | Protein: 9g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 520mg | Potassium: 444mg | Fiber: 4g | Sugar: 21g | Vitamin A: 830IU | Vitamin C: 2mg | Calcium: 159mg | Iron: 3mg
Nutrition Disclaimer
Course Breads, Side Dish
Cuisine American

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5 from 1 vote (1 rating without comment)

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