Monday, September 29, 2014

Honey Jalapeno Cornbread

Buttermilk cornbread made with cheese, jalapenos, corn kernels and honey and finished with a honey butter glaze.

Honey Jalapeno Cornbread

I made a pot of taco soup on Saturday. The weather was overcast and cloudy, dreary really... the kind of weekend weather that just makes you want to nap all day. Or get in the kitchen and cook something.

I'm always undecided what I want to serve with this soup - tortillas are appropriate of course, and a favorite, even corn chips, and I love the crunch of those with taco soup. There's always cornbread, of course, and I finally did settle on that as the right choice this day. I thought about just making a skillet of good ole, goes-with-anything basic cornbread, or even the Mexican version of my Sour Cream Cornbread, but I really wanted to do something a little different. Ha! Imagine that.

Since my taco soup is a bit on the spicy side, especially with the addition of Cajun seasoning that I usually include, I thought a combination of some sweet with heat might work, and settled on this combination of honey with jalapeno. Yes, y'all... it's a sweet cornbread.

I made a plate for The Cajun and went about shooting some new photos of the main course before sitting down to my own plate, and found half the pan of cornbread gone already! I barely got pictures of the finished product, but I reckon that's a pretty good sign.

Here's how to make it.

Preheat oven to 400 degrees F. Butter an 11 x 7 inch baking dish. A skillet would work too. Combine the dry ingredients,

 Add cheese, jalapenos, corn and honey. Beat oil with eggs add to batter. Pour in buttermilk.

Gently fold until blended, but do not beat. Mixture will be thick. Transfer to prepared baking dish. Garnish the top with some slices of pickled jalapeno if you like.

Bake at 400 degrees F for about 40 minutes or until top is golden and a toothpick inserted into the center comes out clean.

Blend the honey and butter together for a glaze and pour over the top of the cornbread.

Let rest 10 minutes before slicing.

Recipe: Honey Jalapeno Cornbread

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min | Yield: About 4 to 6 servings


For the Cornbread:
  • 1-1/2 cups all purpose white or yellow cornmeal
  • 3 tablespoons all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup shredded Monterey Jack, Pepper Jack or sharp Cheddar cheese
  • 1/8 cup chopped, pickled jalapenos
  • 1 cup frozen corn kernels, thawed
  • 2 tablespoons honey
  • 1/2 cup cooking oil
  • 2 large eggs
  • 2/3 cup buttermilk
  • Sliced pickled jalapenos, for garnish, optional
For the Glaze:
  • 1/4 cup of butter, melted
  • 2 tablespoons of honey

Preheat oven to 400 degrees F. Butter an 11 x 7 inch baking dish. Combine the dry ingredients, add cheese, jalapenos, corn and honey. Beat oil with eggs add to batter. Pour in buttermilk and gently fold until blended. Do not beat. Transfer to prepared baking dish. Bake at 400 degrees F for about 40 minutes or until top is golden and a toothpick inserted into the center comes out clean. Actual cooking time is dependent on your oven and the type of pan you use. Blend the honey and butter together for a glaze and pour over the top of the cornbread. Let rest 10 minutes before slicing.


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Check These Recipes Out Too Y’all!

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Posted by on September 29, 2014
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  1. Replies
    1. Thanks Mary Ann! It went very well with that taco soup!

  2. This will be perfect to have at our tailgate chili cook-off in November! Thanks!

  3. I am a big fan of almost any cornbread other than dry, lol. I think this version rocks since I'm a big fan of the chiles lately.

  4. Well I did the whole meal, taco soup and all. I wasn't sure what to expect with the taco soup and when all was said and done it tasted............ like a taco.

    I've used sugar and jalapeno and corn in my cornbread before but never honey, especially not a honey topping like that one. Boy howdy, that was three kinds of wonderful for sure. I didn't have pickled jalapenos so I used the ONLY tiny little fresh one I had. He wasn't enough to go around though lol so I'll have to do it again with the pickled peppers.

    Once question though........ was that a typo on 1/2 cup of oil? I never use oil in my cornbread although many people do, and in your other cornbreads, you only use 1/4 cup. I followed the instructions exactly (except for the missing jalapenos) and it took about 20 minutes longer than the suggested cooking time. I thought maybe that was the extra oil, but I'm don't know, (remember, I'm have NEVER baked much before unless you count my simple cornbread).

    Thanks in advance,

    1. It's odd that it took that long, but I first set my timer for 20 minutes and instead of turning the timer off, I accidentally turned the oven off and had to reset it after a few minutes. In other words, I had to kinda estimate the total time, but when your cornbread browns on top it's ready. I may need to revise that when I remake this! Anyway, I did use extra oil in this recipe so the 1/2 cup is correct.

    2. Oh, and I also used a ceramic baking dish so that may cook faster.

  5. Hotty Toddy, Gosh almighty
    Who the hell are we, Hey!
    Flim Flam, Bim Bam

    Ole Miss 23
    Alabama 17

    and in other news:

    Mississippi State: 48
    Texas A&M: 31

    It's a great day to be from Mississippi. :D


    1. I am a 100% Bama fan but your coach gave the glory to God and, because of that, it was easier to accept defeat! It really was good to see that your fans were thrilled with the victory. We have known that joy many times and Ole Miss played a fantastic game. Congratulations! BUT ... we will get you next time!!!

    2. Amen to coach Freeze! And I know Bama probably will, but can only hope that next time it's as great a game as it was this time. You have no idea - with the state of Mississippi always at the bottom of everything it seems (or the top of the bad lists), this weekend made major headlines here in Mississippi!! :)

  6. OK, I just discovered this site and am in LOVE WITH IT!!! I need help. My son is a Junior at Ole Miss Hotty Toddy Ive never been there for the tailgating in The Grove, although Im very excited about going in 2 weeks for the game!! Im driving from Indiana, approximately 6 hours on Friday. What do you suggest that I can make ahead and take to the Tailgate in The Grove? I have the Hamilton Beach Cooker, should I do something hot in that or a cold dish or two due to travel time? We are very blessed to be sharing a condo on the Square with one of my sons Frat brothers parents Bless Their Hearts! So I will have access to conveniences at my disposable, but would like to spend the time there with my son not at a stove! Any suggestions would be greatly appreciated! Thank you so much!

    1. Oh. My. Goodness! Robin you are so in for an experience!! And a condo right on the square. What a blast you will have. I wouldn't sweat too much over what to bring - I'm sure that your son has that down already. How about some breakfast tortillas. They can be made ahead, wrapped in foil and frozen. They'll start thawing on the trip, then refrigerate and place in the slow cooker to warm them early that morning. Same thing with pulled pork. Make it ahead and freeze flat in a bag, thaw on the trip in the slow cooker, refrigerate and then warm through Sat morning. I'm not sure what the weather will be but if there's a chill in the air, taco soup is so easy to make. Prepare the ground beef ahead and freeze, then dump everything in the slow cooker the morning of the game and heat. I got lots of ideas for all different things on my football party food page too so be sure to check that out. Most of all, relax, have fun and enjoy the people watching!

  7. I didn't mean to post as anonymous, I didn't know which other to choose from! My name is Robin Phillips from Evansville, IN Thanks so much!

  8. Oh, my stars!!! I am a huge mexican cornbread fan; yet have never found THE recipe that I just can't do without. UNTIL NOW!!! I followed the recipe exactly and the cornbread turned out AWESOME! It was a great to nimble on while watching the Auburn game on Saturday. This has got to be the best thing since sliced bread! I've eaten the leftovers for breakfast the past two days-LOL!!! My husband thinks I'm crazy :). I have forwarded your site to my family and friends along with a note that they must try this recipe. Thank you so much for creating and sharing such a keeper! Julie Barnes Opp, AL

    1. That was some game Julie! Thank you so much for leaving a comment on this cornbread. It was so good with the taco soup and my husband really loves it. I eat the leftovers cold out of the fridge too - we are kindred spirits my friend!

      Thanks so much for sharing Deep South Dish with your family and friends. That is really special to me and means the world. Thank you!

  9. I cheated and used a box of Jiffy mix that I had in the cupboard, and I added extra jalapenos, because we like things spicy in our house, but that honey butter was AMAZING! I am normally not as big a fan of sweet cornbread, but I am looking forward to eating the leftovers!

    1. Hey, no judgment here... I always have a box or three of Jiffy in my pantry!! I'm so glad you enjoyed experimenting Lib!

  10. Making this right now & it smells DIVINE! Can't wait to taste it.

  11. This is my new go-to cornbread recipe!!!! Just made this for New Year's supper to go with my collards and black eyed peas. I could make a meal off this cornbread alone and so could my husband. He is from El Paso, TX and I'm from MS, so this is the perfect meet in the middle recipe for us! Just enough kick but not overpowering. I will be making this again and again. Thank you for sharing it! ~Angela

    1. You're welcome Angela & I'm so glad y'all enjoyed it! I thought it was a great balance between spicy, savory & sweet when I wrote it & it was even good cold! Thanks so much for stopping back by to tell me - I really appreciate that!

  12. I made red beans in my crockpot today, and I was making cornbread when I got home from work, and I flashed back to this recipe. I added the corn, cheese, jalapeños, and honey to my regular cornbread recipe, and it was so delicious! This is definitely a keeper!


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