Honey Jalapeño Cornbread Recipe

Serves 16 | Finish in 1 hour 15 minutes

If you are looking for a sweet and savory side for your favorite fall soups, chilis, stews and more, look no further! This cornbread is packed with spicy jalapeños and drizzled with sweet honey.


Honey Jalapeno Cornbread

  • 1 ½ cups Buttermilk
  • 2 Tbsp Litehouse Freeze Dried Jalapeno
  • 1 tsp Salt
  • 2 cups Corn Kernels, fresh or defrosted from frozen
  • 2 Eggs
  • ½ cup melted Butter
  • 2 Tbsp Honey
  • 1 20 oz package Bob’s Red Mill Gluten Free Cornbread Mix


Spicy Honey Butter

  • ½ cup soft Butter
  • 1 Tbsp GloryBee Honey
  • ½ tsp Litehouse Freeze Dried Jalapeno


Honey Jalapeno Cornbread

  1. Preheat oven to 375°F; butter an 8- or 9-inch square pan or cast iron.
  2. Combine buttermilk, freeze dried jalapenos and salt in a large mixing bowl; let sit for 30 minutes.
  3. Preheat a large sauté pan over medium-high heat.  Add corn and spread out into a single layer.  Let cook undisturbed until the corn kernels begin to brown then shake and stir the pan to brown the corn kernels all over. Remove from heat and let cool.
  4. Add eggs, melted butter and honey to the buttermilk mixture and mix to combine.  Add cornbread mix and blend thoroughly, about 1 minute.  Fold in toasted corn kernels.
  5. Transfer batter to the prepared pan, smooth evenly and cook until a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm.


Spicy Honey Butter

  1. Mix together soft butter, honey and freeze dried jalapenos.  Serve with honey jalapeno cornbread.

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