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Jalapeno Cheddar Honey Cornbread

Yummy Eats Daily
This Jalapeno Cheddar Honey Cornbread is the perfect blend of sweet heat and cheesy comfort! With golden crusted edges, melty cheddar, and a subtle kick from fresh jalapeños, it’s an irresistible side for chili, BBQ, or weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings 9 squares
Calories 230 kcal

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ½ tsp salt
  • ¼ cup sugar
  • 1 cup buttermilk
  • 1 large egg
  • ¼ cup honey
  • ¼ cup melted butter
  • 1 cup shredded cheddar cheese

Instructions
 

  • Preheat oven to 375°F. Grease an 8×8-inch pan.
  • Whisk cornmeal, flour, baking powder, baking soda, salt, and sugar.
  • Stir in buttermilk, egg, honey, and melted butter until combined.
  • Fold in cheese and jalapeños. Pour into pan.
  • Top with extra cheese/jalapeños. Bake 25–30 mins until golden.
  • Cool 10 mins before slicing. Serve warm.
  • See full steps with tips & photos → https://p4pd.org/jalapeno-cheddar-honey-cornbread/

Notes

  • Spice Level: For a mild version, use just one jalapeño and remove the seeds. For more heat, leave the seeds in or use two peppers.
  • Cheese Choices: Sharp cheddar adds bold flavor, but Monterey Jack or pepper jack work beautifully too.
  • No Buttermilk? Make a quick substitute by mixing 1 tablespoon lemon juice or vinegar with 1 cup milk and let it sit for 5 minutes.