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5.0 from 15 votes

Jalapeno Cheddar Cornbread with Sweet Honey Butter

This cornbread is loaded with cheese and jalapeno served with a sweet honey butter. The perfect amount of sweet and heat in this cheesy bread side dish!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 15 muffins
Calories: 211 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 ½ cups cornmeal
  • 1 ½ cups all purpose flour
  • 1 teaspoon salt
  • 1 ¼ teaspoon baking soda
  • ¼ cup honey
  • 2 eggs
  • 1 ½ cups buttermilk
  • 6 tablespoons unsalted melted butter
  • 8 ounces shredded sharp cheddar cheese
  • 1 jalapeno de-seeded and finely chopped
Sweet Honey Butter
  • 1 teaspoon honey add more or less as desired
  • 2 tablespoons unsalted butter room temperature

Instructions

    Cup of Yum
  1. Preheat oven to 400℉ degrees. Spray a muffin tin with non-stick baking spray, set aside.
  2. In medium size mixing bowl add the flour, cornmeal, baking soda, and salt, stir to combine.
  3. Add in the eggs, buttermilk and honey. Stir to combine. Then pour in the melted butter. Stir until batter is smooth.
  4. Fold in the diced jalapeno and grated cheese until just combined with the batter.
  5. Spoon the batter into the greased baking dish. Bake for 15 minutes or until golden brown on the edges. A toothpick inserted in the center will come out clean .
Honey Butter
  1. Stir together the room temperature butter and honey until well combined. Serve with the muffins as desired.

Notes

  • Flour: If needed swap the all purpose flour for a gluten free 1:1.
  • Buttermilk: Make your own to save a trip to the store! Add 2 and 1/2 teaspoons of lemon juice or plain white vinegar to your measuring cup, then pour the milk in to reach 1 and 1/2 cup. Whisk this together and let it sit for a couple minutes.
  • Jalapeño: The heat mellows beautifully in the oven. For muffins with a mild kick, use 1 jalapeño; for a medium spice level, go for 2. If you want to amp up the heat, toss in the jalapeño seeds—they pack the most punch! Personally, I prefer to leave the seeds out of the batter.
  • Muffins vs Cake Pan: This recipe can do both!  Prepare the batter the same, preheat the oven to 400 degrees F. Bake for 20-25 minutes until the top and edges are golden and a toothpick inserted in the center comes out clean. 
  • Cast Iron Skillet: Baking cornbread in a skillet creates an irresistibly hearty, crunchy crust. Just use a greased 9-inch or 10-inch oven-safe skillet, and bake at the same temperature for the same amount of time.

Nutrition Information

Serving 1 Calories 211kcal (11%) Carbohydrates 22g (7%) Protein 7g (14%) Fat 11g (17%) Sodium 474mg (20%) Fiber 1g (4%) Sugar 6g (12%)

Nutrition Facts

Serving: 15muffins

Amount Per Serving

Calories 211

% Daily Value*

Serving 1
Calories 211kcal 11%
Carbohydrates 22g 7%
Protein 7g 14%
Fat 11g 17%
Sodium 474mg 20%
Fiber 1g 4%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.