Elevate your cornbread with this Jalapeño Honey Cornbread. It’s moist and tender, finished with a smoky honey butter that melts into every bite. The mild heat of fresh jalapeños and the natural sweetness of honey pair beautifully to create a cornbread that’s both sweet and savory.
For other cornbread ideas, try the sweet potato cornbread, the classic sweet cornbread, or coconut cornbread with lime butter.
This recipe builds on a honey-butter cornbread base, folding in diced jalapeños and creamed corn for added moisture and flavor. After baking, it’s brushed with a smoky honey butter while still hot so the butter soaks into the top and edges.
It’s an excellent side for chili nights and barbecues, or a delicious treat on its own. If you prefer less heat, simply reduce the jalapeños or remove their seeds.
Once you try this jalapeño honey cornbread, it’s likely to become a repeat favorite.
Table of Contents
- Key Ingredients
- Variations
- How to make Jalapeno Honey Cornbread
- Expert Baking Tips
- How to Serve
- Recipe FAQs
- More Cornbread Recipes
- Jalapeno Honey Cornbread Recipe
Key Ingredients
(Full ingredient list is in the recipe card below.)
Creamed corn adds moisture and a touch of sweetness, keeping the cornbread soft and giving occasional pops of corn flavor.
Fresh jalapeños provide a bright, peppery heat that balances the honey. Removing seeds and membranes reduces the heat while retaining flavor and texture.
Vegetable oil and melted butter work together for a tender crumb and rich flavor, while all-purpose flour and fine yellow cornmeal give structure and the classic cornbread texture.
A mix of chili powder and smoked paprika adds subtle smoky depth that complements the jalapeños and honey without overpowering the bread.
Variations
- Add shredded cheddar or crisp bacon for savory richness.
- Brown the butter before adding it to the batter for a nutty, caramel note.
- Increase jalapeños or add cayenne for more heat; the baked batter tends to be mild, so adjust to taste.
- Stir in fresh corn kernels for extra texture and sweetness.
How to make Jalapeno Honey Cornbread
Step 1: Line a 9×9-inch baking dish with parchment (use a 9×13 for a thinner cornbread) and set aside.
Step 2: Make the smoky honey butter by mixing room-temperature butter with honey, chili powder and a pinch of cayenne. Stir until smooth and set aside.
Step 3: Whisk together the dry ingredients: cornmeal, all-purpose flour, baking powder, baking soda, chili powder, smoked paprika and kosher salt. Set aside.
Step 4: In a large bowl, combine sugar and diced jalapeños and rub them together to release the jalapeño oils (gloves recommended for sensitive skin). Add honey, melted butter and vegetable oil; whisk briefly. Stir in milk, sour cream and eggs until blended.
Step 5: Fold the dry ingredients into the wet, then gently stir in the creamed corn until just combined. Transfer the batter to the prepared pan and let it rest while the oven preheats.
Step 6: Preheat the oven to 400°F. Bake for 25 minutes, then remove and brush the top with half of the honey butter.
Step 7: Return to the oven and bake 25–30 more minutes, until golden and a toothpick inserted in the center comes out clean. Brush again with the remaining honey butter right out of the oven. Cool in the pan 20 minutes, then transfer to a rack to cool completely. Finish with extra butter and flaky sea salt if desired.
Expert Baking Tips
- Remove seeds for milder heat – Scoop out seeds and ribs to reduce spiciness while keeping jalapeño flavor.
- Don’t overmix – Stir until just combined for a tender crumb.
- Dice finely – Small jalapeño pieces distribute evenly so every bite has balanced flavor.
- Let the batter rest – A short rest helps the cornmeal hydrate and improves texture.
How to Serve
This jalapeño honey cornbread pairs well with hearty mains: chili, slow-cooked or oven ribs, beef stew, or seafood boils. It’s also wonderful on its own as a sweet-and-spicy snack at a barbecue or Sunday dinner.
Recipe FAQs
Keep in an airtight container at room temperature for up to two days, or refrigerate to extend freshness.
Change the amount of jalapeños or remove seeds and membranes to reduce heat. Add more or keep seeds for extra spice.
You can, but pickled jalapeños add a tangy note rather than the fresh pepper flavor. Fresh is recommended for best texture and brightness.
Yes. Bake in a muffin tin and check for doneness starting around 15–20 minutes 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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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. (Use a 9×13 for thinner cornbread.)
- Make the honey butter by combining room-temperature butter, honey, chili powder and cayenne in a small bowl; set aside.
- Whisk together cornmeal, flour, baking powder, baking soda, chili powder, smoked paprika and kosher salt in a medium bowl; set aside.
- In a large bowl, rub sugar and diced jalapeños together to release oils. Add honey, melted butter and oil, whisk briefly, then stir in milk, sour cream and eggs until combined.
- Fold dry ingredients into wet, stir in creamed corn until just combined, and pour batter into the prepared pan. Let the batter rest while the oven preheats.
- Preheat oven to 400°F. Bake 25 minutes, brush with half the honey butter, then bake another 25–30 minutes until golden and a toothpick comes out clean. Brush with remaining honey butter and cool in the pan 20 minutes before transferring to a rack.
- Top slices with extra butter and flaky sea salt if desired, then serve.
Nutrition
Nutrition information is an approximation.